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Death by Chocolate 1 21oz pkg brownie mix, batter prepared according to pkg directions 1/4 cup coffee flavored liqueur (or 1 teas. sugar mixed with 1/4 cup black coffee) 2 2.8oz. pkgs instant chocolate mousse, prepared according to pkg directions, (or two 4-serving pkgs instant chocolate pudding) 8 1.4oz chocolate covered toffee candy bars (like Skor or Heath) coarsely crushed 1 12oz container frozen whipped topping, thawed Preheat oven and bake brownie batter in 9x13" baking pan according to package directions. Allow to cool completely. Use a fork to prick holes in the top of the cooled brownies. Drizzle with the coffee liqueur. Break up the brownies into small pieces; place half in the bottom of a large glass serving bowl or trifle dish. Cover with one half of the mousse, then one-third of the crushed candy and one half of the whipped topping. Repeat layers. Top with the remaining crushed candy. Cover and chill for at least two hours before serving. Makes 24 servings. |
