Ingredients
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1 (6 ounce) ready-made chocolate cookie pie crust
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3/4 cup heavy whipping cream, divided
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4 (1 5/8 ounce) milk chocolate candy bars, chopped
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1 (8 ounce) package cream cheese, softened
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1/4 cup light brown sugar, packed
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1 tablespoon vanilla
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2 cups Cool Whip, frozen topping thawed
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1 cup chocolate-covered toffee bits, divided
Instructions
- Place the chopped chocolate candy bars in a small bowl; set aside.
- Microwave 1/2 cup whipping cream for 1-1/2 minutes on HIGH then pour the hot cream over the chopped chocolate, let stand 5 minutes, then stir until smooth.
- Using an electric mixer beat cream cheese, brown sugar and vanilla in a medium bowl until smooth.
- Add remaining 1/4 cup of cream then gently beat in chocolate mixture.
- Fold in 1/2 cup chocolate covered toffee bits.
- Pour the filling into prepared chocolate crust.
- Spread the 2 cups Cool Whip thawed topping over filling then top with remaining toffee bits.
- Refrigerate for 2 or more hours before serving.