1 box Pillsbury traditional fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
1-1/2 cups toffee bits
1 cup macadamia nuts, chopped
2 firm ripe medium bananas, cut inot 1/4-inch pieces (2 cups)
1/3 cup caramel ice cream topping
Heat oven to 350 degrees. Generously spray 13x9-inch pan with non-stick cooking spray.
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.
Bake 38 to 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.
*recipe taken from Pillsbury's 2009 Annual Recipes