3 (3.5-oz.) Ghirardelli dark chocolate with toffee bits and caramelized almonds candy bars, chopped 1½ c. whipping cream, divided
caramel topping
can of nondairy whipped topping
Instructions
Bake brownies according to package directions. If desired, poke holes in the baked brownies with a straw and pour Kahula over brownies, allowing it to seep into holes. Cool completely in pan.
Microwave chocolate and ¼ cup whipping cream in a large microwave-safe bowl at high for 1 to 1½ minutes or until chocolate melts, stirring after 1 minute. Let stand 45 minutes or until almost cool.
Beat remaining 1¼ cups whipping cream at high-speed of an electric mixer until soft peaks form; gently fold into the chocolate mixture.
Crumble brownies into bit size pieces. Layer brownies, caramel topping, and chocolate mousse into shot glasses. Top with whipped topping.
Garnish with mint leaves if desired.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/dark-chocolate-toffee-brownie-shooters/