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Ingredients

• ✓ chocolate covered toffee bar
• chocolate cake mix
• water
• egg
• vegetable oil
• instant chocolate pudding mix
• milk
• coffee
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch dish.
2. 2 Mix cake batter according to package directions, adding water, eggs, and oil as directed. Spread batter into the prepared dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool and crumble.
4. 4 Make pudding according to package directions, adding milk as directed.
5. 5 Place 1/2 of the crumbled cake into a large trifle or other glass serving bowl. Pour 1/2 of the coffee over cake and spread 1/2 of the pudding on top. Cover with 1/2 of the whipped topping and sprinkle with 1/2 of the crushed candy bars. Repeat layers in the same order. Refrigerate until serving.

By Karen

Ingredients

• ✓ chocolate covered toffee bar
• brownie mix
• milk
• white chocolate pudding mix
• instant coffee granules
• water
• whipped topping

Instructions

1. 1 Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
2. 2 In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
3. 3 In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

By ADRSEW

Ingredients

• ✓ chocolate covered toffee bar
• graham cracker crumb
• white sugar
• butter
• cream cheese
• sugar
• egg
• lemon juice
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Make the crust: Stir together graham cracker crumbs and sugar in a small bowl. Mix in melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan. Cover the outside of the pan with foil to make it waterproof.
3. 3 Make the filling: Beat cream cheese and sugar in a large bowl until smooth and creamy. Stir in lemon juice and vanilla with a spatula, scraping the bottom of the bowl occasionally to prevent lumps. Add eggs one at a time, beating well after each addition. Fold in toffee bits. Pour batter onto the crust.
4. 4 Place the foil-covered pan into a larger cake pan (or any pan with at least 1-inch tall sides). Place both pans into the preheated oven; fill the larger, outer pan with water to create a water bath.
5. 5 Bake for 45 minutes. Check the water bath and refill if necessary; continue to bake for 15 more minutes. Turn the oven off and leave the door closed with cheesecake inside for 1 hour.
6. 6 Remove from the oven and remove the inner pan from the water bath. Chill cheesecake in the refrigerator for at least 4 hours before removing from the springform pan.

By Dania