Coffee Toffee Crunch a Bunch Pie 2012 Professional Open CRUST 1 1/2 cups graham cracker crumbs 1/2 cup sugar 1/2 cup unsalted butter, melted 1 bar melted toffee crunch milk chocolate bar 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. FILLING 1 large box vanilla pudding mix 2 cups heavy whipping cream 1/2 cup half and half 1/2 cup strong coffee 1 tsp caramel flavoring 5 crushed English toffee bars 1/2 cup caramel ice cream topping 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. GARNISH 2 cups heavy whipping cream 1/4 cup sugar crushed or whole toffee bars Whip cream and sugar until stiff. Decorate pie as desired with whipped cream and toffee bars.