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Almond-Toffee-Mocha Squares

(22)
  4 reviews
  • 20 min prep time
  • 2 hr 50 min total time
  • 14 ingredients
  • 16 servings
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This rich dessert will remind you of having a chocolate treat along with a cup of your favorite coffee.

Bake-Off® Contest 41, 2004
Beverly Starr
Nashville, Arkansas

Ingredients

Brownies

1
(18.4-oz.) box Pillsbury™ Family Size Chocolate 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 (two 1.4-oz. bars)
1/2
cup slivered almonds, toasted*

Topping

4
oz. cream cheese (from 8-oz. pkg.), 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 (four 1.4-oz. bars)
1/2
cup slivered almonds, toasted*

Steps

  • 1 Heat oven to 350°F. Grease bottom only of 13x9-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.
  • 2 Bake at 350°F. for 24 to 28 minutes or until edges are firm. DO NOT OVERBAKE. Cool completely in pan on wire rack, about 1 hour.
  • 3 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.
  • 4 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.
  • 1 Heat oven to 350°F. Grease bottom only of 13x9-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.
  • 2 Bake at 350°F. for 24 to 28 minutes or until edges are firm. DO NOT OVERBAKE. Cool completely in pan on wire rack, about 1 hour.
  • 3 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.
  • 4 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.

Expert Tips

*To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes, stirring occasionally, until golden brown. Or spread almonds in thin layer in microwavable pie pan; microwave on High for 4 to 7 minutes, stirring frequently, until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
310
Calories from Fat
220
% Daily Value
Total Fat
25g
38%
Saturated Fat
12g
62%
Trans Fat
1/2g
Cholesterol
80mg
27%
Sodium
150mg
6%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
5%
Sugars
6g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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