Toffee Bar Crunch Pie Recipes

Steps:

• In large bowl, beat cream cheese, 1 tablespoon milk, and sugar.
• Gently stir in half of the whipped topping and spread evenly over crust.
• Sprinkle half of the crushed toffee bars over cream cheese mixture.
• Pour 2 cups milk in large bowl. Add pudding mixes; beat with wire whisk until smooth (mixture will be thick).
• Pour over crushed toffee bits. Sprinkle remaining toffee bits evenly over pudding mix.
• Chill for 4 hours before serving.
• Spread remaining whipped topping on pie. Drizzle caramel ice cream topping over pie.
• If desired, you can crush more toffee bars and sprinkle over caramel topping.

Steps:

• 1. Spread caramel topping on the bottom of the crust.
• 2. Pour milk into a large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes.
• 3. Stir in Cool Whip and chopped toffee bars. Spoon into crust.
• 4. Freeze 4 hours or until set.
• 5. Let stand at room temperature for 15 minutes. Garnish with mini toffee bars. Store leftover pie in freezer.

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
• Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.

Steps:

• Spread dessert topping on bottom of crust.
• Pour milk into large bowl.
• Add pudding mix.
• Beat with wire whisk 2 minutes.
• Let stand 5 minutes.
• Stir in cool-whip and chopped toffee bars.
• Spoon into crust.
• Freeze 4 hours or until set.
• Let stand at room temperature 15 minutes or until pie can be sliced easily.
• Garnish as desired.
• Store any leftovers in freezer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish.
• Bake in preheated oven until crust is light brown, 25 to 30 minutes.
• Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.

Steps:

• For the Crust; Combine crumbs and sugar. Slowly add butter and mix well. Press into bottom and sides of pie plate. Preheat oven to 400 degrees. Bake for 8 to 10 minutes. Let cool. Once cool, brush melted toffee crunch milk chocolate bar on bottom and sides of crust before filling.
• For the Filling: Whip pudding mix, half and half, heavy whipping cream, coffee, and caramel flavoring until creamy but firm. Fold in by hand the crushed toffee bars. Refrigerate for about 15 minutes. Spoon 1/2 cup caramel topping on bottom of pie crust that has been brushed with melted chocolate. Spoon filling on top of caramel layer. Return to refrigerator for 6 to 8 hours.
• For the Topping: Whip cream and sugar until stiff. Decorate pie as desired with whipped cream and toffee bars.

Steps:

• Spread caramel topping into pie crust.
• Beat milk and pudding mix for 2 minutes; let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.
• Freeze for 4 hours or until set. Before serving, let stand for 15 minutes so that pie can easily be cut. Store any leftovers in refrigerator.

Steps:

• Make vanilla pie filling per package directions; cool to room.
• temperature, stirring occasionally.
• Fold whipped topping, caramel syrup and candy into cooled pie filling; set aside. Spread ice cream topping on bottom of crust; top with pie filling mixture.
• Spread whipped topping over the top and top with chopped English toffee candy.
• Freeze four hours or until set. Store leftovers in freezer.
• Before serving, let pie stand at room temperature for 15.
• minutes or until pie can be easily cut.