“A chocolate cream cheese filling, with chocolate covered toffee bits on a chocolate crust, topped off with whipped topping :)”

Ingredients Nutrition

  • 1 (6 ounce) ready-made chocolate cookie pie crust
  • 34 cup heavy whipping cream, divided
  • 4 (1 5/8 ounce) milk chocolate candy bars, chopped
  • 1 (8 ounce) package cream cheese, softened
  • 14 cup light brown sugar, packed
  • 1 tablespoon 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.

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