Instructions: HEAT oven to 425 degrees. Mix baking mix, milk, brown sugar and margarine until soft dough forms. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead gently 8 to 10 times. Roll 1/2 inch thick. Cut with 3-inch round cutter dipped in baking mix. Place on ungreased cookie sheet.

BAKE 8 to 11 minutes or until golden brown. Cool 10 minutes. Prepare Peach-Toffee Topping.

SPLIT shortcakes horizontally. Fill and top shortcakes with topping. 6 servings.

Peach-Toffee Topping: Beat whipping cream, ice-cream topping and powdered sugar in chilled large bowl until stiff. Stir in candy and peaches.

NOTE: Place toffee bars in freezer for several hours to make them easier to crush.

NOTE: 1 package (16 ounces) frozen sliced peaches, thawed, drained and cut into 1/2-inch pieces, can be substituted for the fresh peaches.

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