Ingredients

Prep time: 20 minutes
Total time: 3 hours, 10 minutes

Nonstick cooking spray
1 19.5-ounce box fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
3 eggs
1 1/2 cups toffee bits
1 cup macadamia nuts, chopped
2 firm ripe medium bananas, cut into 1/4-inch pieces (2 cups)
1/3 cup caramel ice cream topping

Directions

1. Heat oven to 350 F. Generously spray 13-by-9-inch pan with nonstick cooking spray.

2. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Add 1 cup of the toffee bits, the nuts and bananas; stir just until well blended. Pour into pan. Sprinkle remaining 1/2 cup toffee bits over top.

3. Bake 38-48 minutes or until center is set when lightly touched, top is slightly dry and edges just start to pull away from sides of pan. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows. To serve, drizzle each brownie with caramel topping. Cover and refrigerate any remaining brownies. Makes 24 brownies

High Altitude (3,500-6,500 feet): Increase water to 1/3 cup. Add 1/2 cup all-purpose flour to dry brownie mix.