We Won!!!

I'm fresh off of my charity cooking competition victory!! The plans to defend our title next year are already in the works! We beat teams that have been competing since the beginning in our first year!! Wooohoooo! Here is the recipe for our award winning dessert!

Almond Coffee Toffee Mocha Squares

Ingredients:
Brownies
1 (19 1/2 ounce) box Pillsbury Brownie Classics Fudge Toffee pieces or traditional Fudge Brownie mix
1 teaspoon instant Coffee granules or instant Coffee crystals
1/2 cup Butter, melted
1/4 cup Water
2 Eggs
1/2 cup finely chopped Chocolate-covered english Toffee Bars (two 1.4-oz bars)
1/2 cup Slivered Almonds, Almonds toasted*

Topping
4 ounces Cream Cheese, softened
1/3 cup packed Brown Sugar
1 teaspoon instant Coffee granules or instant Coffee crystals
1 1/2 cups Whipping Cream
1 teaspoon Vanilla
1 cup chopped Toffee Pieces, Candy Bar bars (four 1.4 oz)
1/2 cup Slivered Almonds, toasted*

Directions:

To toast chopped almonds, spread on cookie sheet: bake at 325F for 6-8 minutes, stirring once, until light golden brown.*. Turn oven to 350°F. Grease bottom only of 13x9-inch pan 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 fold in 1/2 cup chopped candy bars and 1/2 cup almonds. Spread batter in greased pan. Bake at 350F for 24-28 minutes or until edges are firm. Do not overbake. Cool completely in pan on wire rack, about 1 hour. In medium bowl, beat cream cheese, brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth. Increse speed to high; beat in cream and vanilla until soft peaks form. 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.