Ingredients

• Crisco Original No-Stick Cooking Spray
• 1 (19.5 oz) pkg. Pillsbury® Classic Traditional Fudge Brownie
• 2 large eggs
• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 1/4 cup water
• 1 cup milk chocolate toffee bits
• 1 cup firmly packed brown sugar
• 1/4 cup heavy cream
• 1 tbsp. unsalted butter
• 1 1/2 tsps. vanilla extract
• 1/2 cup sliced almonds, lightly toasted*
• 1/4 cup milk chocolate toffee bits

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Instructions

1. BROWNIES: HEAT oven to 350 degrees F. Position a rack in the lower third of the oven. Spray the bottom only of an 8 x 8-inch baking pan with no-stick cooking spray. MIX brownie mix, eggs, melted butter and water in a medium mixing bowl until well blended. Spread half of batter into prepared pan. Sprinkle with 1 cup toffee bits. Spoon remaining batter to cover toffee layer. BAKE 40 to 44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake). Transfer to wire rack and cool completely. Using a toothpick, poke holes over top of brownies.
2. TOPPING: WHISK brown sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to a boil. Remove from heat. Mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownies. Sprinkle with almonds and toffee bits. Let stand about 1 hour, or until topping sets. CUT brownies into squares. Store in refrigerator. Serve cold or at room temperature.
3. *Tip: To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.