Almond-Toffee-Mocha Squares

• 1 (19 1/2 ounce) boxpillsbury brownie classics fudge toffee pieces or 1 (19 1/2 ounce) boxtraditional fudge brownie mix
• 1 teaspoon instant coffee granules or 1 teaspoon instant coffee crystals
• 12 cup butter, melted
• 14 cup water
• 2 eggs
• 12 cup finely chopped chocolate-covered english toffee bar (two 1.4-oz bars)
• 12 cup slivered almonds, almonds toasted*
• 4 ounces cream cheese, softened
• 13 cup packed brown sugar
• 1 teaspoon instant coffee granules or 1 teaspoon instant coffee crystals
• 1 12 cups whipping cream
• 1 teaspoon vanilla
• 1 cup chopped toffee pieces, candy bar bars (four 1.4 oz)
• 12 cup slivered almonds, toasted*

1. Note:.
2. *To toast chopped almonds, spread on cookie sheet: bake at 325F for 6-8 minutes, stirring once, until light golden brown.
3. *.
4. Turn oven to 350F.
5. Grease bottom only of 13x9-inch pan with cooking spray.
6. In large bowl, beat brownie mix, 1 teaspoon instant coffee, butter water and eggs with electric mixer on low speed for 1 minute.
7. Gently fold in 1/2 cup chopped candy bars and 1/2 cup almonds.
8. Spread batter in greased pan.
9. Bake at 350F for 24-28 minutes or until edges are firm.
10. DO NOT OVERBAKE.
11. Cool completely in pan on wire rack, about 1 hour.
12. In medium bowl, beat cream cheese, brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth.
13. Increse speed to high; beat in cream and vanilla until soft peaks form.
14. Spread cream cheese mixture over cooled brownies.
15. Sprinkle 1 cup chopped candy bars and 1/2 cup almonds over top.
16. Refrigerate at least 1 hour before serving.
17. Cut into bars.
18. Store in refrigerator.

toffee, coffee, butter, water, eggs, chocolatecovered, cream cheese, brown sugar, coffee, whipping cream, vanilla, toffee, slivered almonds

Taken from www.food.com/recipe/almond-toffee-mocha-squares-145466 (may not work)