Bake-Off® Contest 41, 2004
Nashville, Arkansas

Almond-Toffee-Mocha Squares

This rich dessert will remind you of having a chocolate treat along with a cup of your favorite coffee.

(22)
(4)
Save and Share
  • prep time 20 min
  • total time 2 hr 50 min
  • ingredients 14
  • servings 16
 

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*

SAVE ON THIS RECIPE!

LOCATION

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

toggle

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
310
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
12g,
12%
Trans Fat
1/2g
1/2%
),
Cholesterol
80mg
80%;
Sodium
150mg
150%;
Total Carbohydrate
18g
18%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
6%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.