Southern Toffee Brownies

Adapted from my brain and a recipe from Hershey's

What you need:

3/4 cup cocoa powder
1/2 tsp baking soda
2/3 cup margarine, divided and melted
1/2 cup boiling water
3 Tlb instant coffee
2 cups sugar
2 eggs
1-1/3 cup AP flour
1 tsp vanilla
1/4 tsp salt
1 bag Hershey's Caramel Kisses, chopped (they look gross when chopped but just go with me here)

2 cups pecans, chopped
2 bags caramel bits
2 Tlb water
1 bag milk chocolate chips

1. Heat oven to 350 degrees. Grease 13x9x2 inch baking pan and add parchment to make it easier to remove.

2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup margarine. Add boiling water and instant coffee and stir until mixture thickens. Stir in sugar, eggs (make sure your mixture isnt too hot), and remaining 1/ 3 cup margarine. Stir until smooth. Add flour, vanilla, and salt; blend completely.

3. Stir in chopped up Caramel Kisses. They do kind of clump together so just use your spoon to break them up and stir them in. Then pour into your prepared pan.

4. Bake for 15 minutes until brownies slightly set. Sprinkle chopped pecans over the top, trying to cover completely. Bake an additional 20-25 minutes until a toothpick comes out clean.

5. While brownies are cooling slightly. Melt 2 bags of caramel bits (or squares) with 2 Tablespoons of water in a microwave safe bowl. Stir and stir and stir until caramel comes together and is pourable. Becareful, this stuff is hot and burns your skin easily. Pour over brownies, covering nuts completely.

6. Melt chocolate chips in a microwave safe bowl. Pour over caramel and spread with an off-set spatula.

7. Place brownies in fridge until set. Remove and loosen sides. Using parchment, pull brownies out of the pan and cut into even squares. Individually wrap with plastic wrap for maximum freshness.

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