Almond-Toffee-Mocha Squares

Total Time
3hrs 30mins
Prep 20 mins
Cook 3 hrs 10 mins

This rich dessert will remind you of having a chocolate treat along with a cup of your favorite coffee. It is very rich and gooey - make sure you cut your bars into smaller than ususal size. This recipe was made for the Pillsbury Bake-Off 41 (Hollywood, 2004) & was submitted by Beverly Starr from Nashville,AR.

Ingredients Nutrition

Directions

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

Wow, I've had this recipe on hand for eons, but never made them until today! I made these for work (I was stress-baking, lol). I used a different brownie mix (Betty Crocker Chewy Fudge, if I remember correctly) because that's what I had in the pantry -- I got sucked in by the 10 for $10 sale. Instead of the almonds (nut allergies at work, didn't want to kill anyone with my snacks), I used those swirled caramel/milk chocolate morsels. Oh, and I used fat-free cream cheese because that's what I accidentally bought (I don't typically use fat-free cheese products because they're extremely gummy, but it worked just fine in this instance). Other than that, I made them as written, and they were great! Easy to make, too (always a good thing for bakers who are perpetually 5 minutes late like me). Thanks for posting!

Muffin Goddess April 14, 2006

Count on compliments when serving this as your dessert. Thanks for pointing me to the candy bar section for those chocolate-covered English toffee bars which I had been hunting for Di! Not being all that familiar with candy bars, finding I was looking for Skor bars made the finding easy!The only change I made was using less of the candy bar pieces, (only because I was short on the candy bars)it still made for a lovely topping. I didn't manage to find the Pillsbury Brownie mix but the Fudge Brownie mix worked well for me. I offered a scoop of vanilla ice cream, which made for a perfect dessert. Have added this to my dessert file. Thank you diScharf.

Gerry March 13, 2006