Instructions

• Line an 8×8-inch baking pan with parchment paper leaving an overhang. Preheat the oven according to the brownie mix package directions.
• In a medium bowl, combine the 118 oz. pkg. Betty Crocker™ Supreme Chocolate Chunk Brownie Mix, 1/4 cup water, 1/3 cup vegetable oil, and 1 egg; stir until blended. Spread the brownie batter evenly in the prepared pan.
• Bake the brownies according to the package directions. Remove from oven and let the brownies cool completely in the pan. (You may refrigerate or freeze to speed cooling.)
• While the brownies cool, make the cookie layer: in a large bowl, add the 117.5 oz. Betty Crocker™ Walnut Chocolate Chip Cookie Mix, 1/2 cup softened butter (1 stick), and 1 tablespoon milk. Stir until a cookie dough forms and the ingredients are well combined.
• From the 18 oz. pkg. Hershey’s® Heath Bits ‘O Brickle Toffee Bits, remove and reserve 1/4 cup for topping. Add the remaining toffee bits from the package to the cookie dough and stir until evenly distributed.
• Press the cookie dough firmly and evenly over the completely cooled brownie layer in the pan.
• Make the chocolate ganache: in a microwave-safe bowl combine 1/4 cup heavy cream and 1 tablespoon cubed butter. Heat in the microwave for 1 minute, then stir. If butter is not fully melted or mixture is not hot, continue heating in 30-second intervals, stirring after each, until hot and combined. Add the 4 oz. chopped semi-sweet baking chocolate and stir until the chocolate is melted and the ganache is smooth. If desired, stir in 1 teaspoon corn syrup (optional) for extra shine.
• Pour the ganache over the cookie layer and spread evenly to cover.
• Sprinkle the reserved 1/4 cup toffee bits and 1/4 cup mini chocolate chips over the ganache.
• Refrigerate the assembled brownies for at least 2 hours before cutting. Store any leftovers in the refrigerator.