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Almond-Toffee-Mocha Squares

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“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.”
READY IN:
3hrs 30mins
SERVES:
12-18
UNITS:
US

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.

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