1 pkg. brownie mix
3 pkgs. chocolate mousse
1/2 c. Kahlua
9 Heath or Skor bars
1 lg. whipped topping

Prepare brownie mix in cake pan according to directions on box. When cool pierce with a fork and drizzle Kahlua over brownies. Set aside.

Prepare chocolate mousse according to package directions. Keep in refrigerator until ready for use. Pound candy bars in their wrappers with mallet or hammer until broken into small bits.

In a torte bowl place half of the brownies on the bottom. Top with 1/2 of the chocolate mousse, 4 crushed candy bars and a layer of whipped topping. Repeat layers with remaining ingredients and top with remaining candy bar. Chill until ready to serve.