Thursday, February 23, 2012

Quick & Easy Chocolate Toffee Stuffed Brownies

The hardest part of this recipe is waiting for them to cool!

Preheat oven to 350.  Line a 9x13 glass pan with foil so it comes up all the way around all edges and grease.

Prepare two batches of brownine mix per instructions on the box. I buy the Duncan Hines in the bulk size (4 packets per box) Pour half into pan and smooth out.  Take three 6.8oz Hershey's Symphony Milk Chocolate Almond & Toffee Chip bars and place on top (I usually diagonally cut the slightest bits off the outside corner to accommodate for the curve in the pan.  Again, you will be obligated to eat those little bits as not to waste anything. The bars in this photo are the smaller version because Mike didn't realize there were two "big" sizes so no cutting was required)

Spread the remainder of the brownie mix over the top and cook for 40-45 minutes. Set out to cool completely.  After several hours, I lift the foil out, cut off what I am serving, re-wrap the foil over brownies and place in a ziplock bag in the pantry for a day or so, refrigerator for the week or freeze for later on.  Ideally, I prepare these the day before so they have ample time to set up.  If you cut into them to early, you will need to eat with a spoon!

Note: You can make smaller batches in a 9x9 with one box of brownie mix and smaller candy bars.  Also, play around with the stuffings.  There are dozens of large candy bars now...dark chocolate, mint, coconut, etc. Or try sprinkling in goodies like nuts and peanut butter chips.  Let me know if you come up with a great one.


  1. Everyone has to make these. Once you do you will have requests for them. I have chopped peanutbutter cups and put them in the middle and that is good. I think Rhonda told me she takes the calories out.