Toffee Brownie Squares

A woman made these for a teacher luncheon at our high school. They were amazing. How can you go wrong with brownies, whipped cream and toffee candy?

• 1 cup butter
• 5 (1 ounce) squares unsweetened chocolate
• 2 cups white sugar
• 4 eggs
• 1 1/4  cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup of chopped toffee candy bars- 2-  1.4oz bars
• 1/2 cup slivered almonds that have been toasted
  

Topping

• 4 oz. cream cheese (from 8-oz. pkg.), softened
• 1/3 cup packed brown sugar
• 1 tsp instant coffee
• 1 1/2 cups whipping cream
• 1 tsp vanilla
• 1 cup chopped toffee candy bar- about 4- 1.4 oz bars
• 1/2 cup toasted slivered almonds

1. Heat oven to 350°F. 
2. Grease bottom only of 13x9-inch pan with shortening or spray with cooking spray. 
3. In large bowl, beat brownie mix, 1 teaspoon instant coffee, butter, water and eggs with electric mixer on low speed for 1 minute. 
4. Gently stir in 1/2 cup chopped candy bars and 1/2 cup almonds. Spread batter in greased pan.
5. Bake at 350°F. for 24 to 28 minutes or until edges are firm. DO NOT OVERBAKE. 
6. Cool completely in pan on wire rack, about 1 hour.

Topping:

1. In medium bowl, beat cream cheese, brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth.
2. Increase speed to high; beat in cream and vanilla until soft peaks form.
3. Spread cream cheese mixture over cooled brownies. 
4. Sprinkle 1 cup chopped candy bars and 1/2 cup almonds over top. 
5. Refrigerate at least 1 hour before serving. 
6. Cut into bars.

Store in refrigerator.