1 (19.8 oz.) box fudge brownie mix
1/2 c. coffee liqueur (lightly sweetened black coffee can be used instead of liqueur)
3 (3 1/2 oz.) pkg. instant chocolate mousse
8 lg. chocolate covered toffee candy bars (Heath or Skor)
1 (12 oz.) container frozen whipped topping, thawed

Preheat oven to temperature listed on brownie mix (normally 350 degrees).

Make brownies according to directions on package; let cool. Prick holes in brownies and pour liqueur over them. (They are still uncut in the pan.) Set aside.

Prepare mousse according to directions on box. Break candy bars into small pieces. Break brownies into small pieces and place half of the pieces in the bottom of a large bowl or trifle dish. Cover with half of the mousse, half of the candy bar pieces, and half of the whipped topping. (This can also be done in 3 layers using less of each ingredient for each layer.)

Garnish with shaved chocolate or more candy bar pieces. Serves about 20.