(19.8 ounce each ) package brownie mix
(3.9 ounce) packages instant chocolate pudding mix
(16 ounce) package frozen whipped topping, thawed
(1.4 ounce) bars chocolate covered English toffee (also Lindt crunchy caramel works or save yourselves a little time. If you go to the baked goods aisle, a lot of stores will have Heath Baking Bits. ( Use Heath, NOT SKOR, SKOR doesn't have the chocolate covering ( and no, I'm not talking the heath Bites either, look for Heath BAKING BITS, there's a huge difference :) you won't have to crush anything, it's already done for ya right out of the bag.)
Directions 1. Prepare brownies according to package directions. Let cool. 2. Mix pudding according to package directions. 3. In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping. 4. Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving. 5. Refrigerate. Best if made the day before you serve it.