1 recipe chocolate brownies (9"x13" pan)
1/4 c. Kahlua (opt.)
1 lg. container whipped cream
6 Heath candy bars, crushed
2 pkgs. chocolate mousse, prepared
1 c. pecans, chopped

Prepare brownies, cool and poke holes. Pour Kahlua over brownies. Crumble and place half in a large serving bowl. Prepare chocolate mousse and divide into 2 portions. Spread half of mousse over crumbled brownies. Spread half of whipped topping over the mousse. Crush Heath bars and nuts, sprinkle half over whipped topping. Repeat layers. Refrigerate and allow to set for several hours for flavors to blend. Serves 12 to 15.