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Sticky Toffee Brownies 

Prep time: 20 min
Cook Time: 40 min
Yield: 16 brownies

Ingredients:

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

Preparation Directions:

 BROWNIES
1.HEAT oven to 350°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.
2.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.
3.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.
 TOPPING
1.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.
2.CUT brownies into squares. Store in refrigerator. Serve cold or at room temperature.
TIP*To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.