- Brownies:
- 1 (19.5 ounce) package Pillsbury® Brownie Classics Fudge Toffee or Traditional Fudge Brownie Mix
- 1 teaspoon instant coffee granules or crystals
- 1/2 cup butter or margarine, melted
- 1/4 cup water
- 2 eggs
- 1/2 cup finely chopped toffee candy bars
- 1/2 cup slivered almonds, toasted
- Topping:
- 4 ounces cream cheese, softened
- 1/3 cup packed brown sugar
- 1 teaspoon instant coffee granules or crystals
- 1 1/2 cups whipping cream
- 1 teaspoon vanilla
- 1 cup chopped toffee candy bar
- 1/2 cup slivered almonds, toasted
- Heat oven to 350 degrees F. Grease bottom only of 13×9-inch pan with shortening or spray with cooking spray. In large bowl, beat brownie mix, 1 teaspoon instant coffee, butter, water and eggs with electric mixer on low speed for 1 minute. Gently stir in 1/2 cup chopped candy bars and 1/2 cup almonds. Spread batter in greased pan.
- Bake at 350 degrees F for 24 to 28 minutes or until edges are firm. DO NOT OVERBAKE. Cool completely in pan on wire rack, about 1 hour.
- In medium bowl, beat cream cheese, brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth. Increase speed to high; beat in cream and vanilla until soft peaks form.
- Spread cream cheese mixture over cooled brownies. Sprinkle 1 cup chopped candy bars and 1/2 cup almonds over top. Refrigerate at least 1 hour before serving. Cut into bars. Store in refrigerator.