CHOCOLATE ECSTASY

CHOCOLATE ECSTASY


1 (21- oz.) package brownie mix
¼ cup coffee liqueur (optional)
2 (2-oz.) packages chocolate mousse mix
1 (12-oz.) container frozen non-dairy whipped dessert topping, thawed
4 (1.4-oz. each) chocolate-covered English toffee bars, halved (optional)
1 cup chopped pecans
3 to 4 (1.4-oz.) packages chocolate-covered English toffee bars, halved (optional)


Prepare brownies according to package directions. Cool on wire rack.

Poke holes into brownies with a toothpick. Brush with liqueur, if desired.

Coarsely crumble.

Prepare mousse mix according to package directions, except don’t chill after beating. Divide half the mousse among 12 to 15 parfait glasses. Top with half the crumbled brownies. Spread half the whipped topping over crumbled brownies. Sprinkle with chopped toffee bars and nuts.

Repeat layers with remaining mousse and brownies. Cover and refrigerate several hours or overnight.

To serve, dollop with remaining whipped topping, if desired, garnish with toffee bar halves


TOFFEE BARS

Line large cookie sheet with aluminum foil. Generously butter foil (or use Pam). Spread soda crackers on foil.

Blend 1-cup sugar and 1 cup butter in saucepan

Stir until until mixture boils. Stir and boil for 3 minutes.

Pour boiling mixture over crackers and bake at 400^ for 10 minutes.

Cover with large bag chocolate chips (12-oz.) and sprinkle with nuts.

Refrigerate. When cold remove from foil and break into pieces.