24 brownies

Prep time: 20 minutes

Total time: 3 hours, 10 minutes

1 box (19.5 ounce) Pillsbury Traditional Fudge Brownie Mix

1/2 cup Crisco Pure Vegetable Oil

1/4 cup water

3 Eggland’s Best eggs

11/2 cups toffee bits

1 cup Fisher Macadamia Nuts, chopped

2 firm ripe medium bananas, cut into 1/4-inch pieces (2 cups)

1/3 cup Smucker’s Caramel Ice Cream Topping

1. Heat oven to 350 F. Generously spray 13- by 9-inch pan with Crisco Original No-Stick 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 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.