Monday, November 19, 2012

Toffee Brownies

What's on the list of things not to eat while wearing braces?


What is the thing I'm craving most right now?

You got it. Toffee.

And what could be better than toffee, candy bars, and brownies?

Right again!  Nothing.

Please don't tell my orthodontist.

Toffee Brownies
Adapted from Paula Deen

18 oz. (give or take) box brownie mix (I like Betty Crocker's Original Supreme), plus ingredients to make the brownies as directed on box (usually oil, water and egg)
3 big Symphony bars with almonds and toffee
1 cup Heath toffee bits with milk chocolate

Prepare brownie batter as directed on box.  Pour half of batter into greased 7x11 baking dish.  Layer the Symphony bars on top of the batter (you'll have to break the bars and will have about 3 squares left over).  Top the candy bars with the other half of the brownie batter.  Bake in a 325 degree oven for about 25-30 minutes until not quite set.   The brownies will set up as they cool, and you want these to be plenty soft and fudgy in the middle.  As soon as you remove the brownies from the oven, sprinkle the toffee bits on top of the brownies and cover tightly with a piece of foil.  Allow the brownies to come to room temperature before cutting and serving.

Note: I love warm brownies, but these really were best cool.  Although they were still delicious warm...

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