Coffee Toffee Crunch-A-Bunch Pie - cooking recipe

Ingredients

Crust
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup unsalted butter, melted
1 (1 1/2 ounce) bar melted toffee crunch milk chocolate candy bars
Filling
1 (5 1/8 ounce) box vanilla pudding mix
2 cups heavy whipping cream
1/2 cup half-and-half
1/2 cup strong coffee
1 teaspoon caramel flavoring
5 (1 1/2 ounce) crushed english chocolate-covered english toffee bars
1/2 cup caramel ice cream topping
Garnish
2 cups whipping cream
1/2 cup sugar
chocolate-covered english toffee bar (crushed or chunked)

Preparation

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.