1 box (19.8oz) fudge brownie mix
1/4 to 1/2 cup coffee liqueur (optional)
3 pkgs instant chocolate mousse
8 chocolate-covered toffee candy bars, like Skor or Heath bars
1 container frozen whipped topping, thawed

Preheat oven according to brownie package directions.  Bake brownies according to package
directions; let cool.  Prick holes in the top of brownies with a fork and pour the coffee
liqueur over brownies; set aside.  Prepare chocolate mousse according to package directions.
Bread candy bars into small pieces in food processor or by gently tapping the wrapped
bars with a hammer.  Break up half the brownies into small pieces and place in the bottom 
of a glass bowl or trifle dish.  Cover with half the mousse, then candy, and then
with half the whipped topping.  Repeat layers iwth the remaining ingredients.  

Note:  Instead of coffee liqueur, you may substitute a mixture of 1 teaspoon sugar and 4
tablespoons of leftover black coffee, or just leave out the coffee flavoring entirely.