Recipe

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• 1 (6 oz) ready-made chocolate cookie pie crust
• 3/4 cup heavy whipping cream, divided
• 4 (1 5/8 oz) milk chocolate candy bars, chopped
• 1 (8 oz) package cream cheese, softened
• 1/4 cup light brown sugar , packed
• 1 tbsp vanilla
• 1 cup chocolate-covered toffee bits, divided
• 2 cups cool whip, frozen topping thawed

• 1 Place the chopped chocolate candy bars in a small bowl; set aside.
• 2 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.
• 3 Using an electric mixer beat cream cheese, brown sugar and vanilla in a medium bowl until smooth.
• 4 Add remaining 1/4 cup of cream then gently beat in chocolate mixture.
• 5 Fold in 1/2 cup chocolate covered toffee bits.
• 6 Pour the filling into prepared chocolate crust.
• 7 Spread the 2 cups Cool Whip thawed topping over filling then top with remaining toffee bits.
• 8 Refrigerate for 2 or more hours before serving.