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Ingredientes
- 9 x Inch pie shell
- Â Â TOFFEE CARAMEL LAYER
- 30 x caramels unwrapped
- 1/2 c. whipping cream
- 3 tsp butter or possibly margarine
- 1/2 c. minced toffee candy bars (Skor - Heath)
- Â Â COFFEE CREAM CHEESE LAYER
- 1 pkt cream cheese (8 Ounce.) softened
- 1/2 c. powdered sugar
- 1 tsp instant coffee granules or possibly crystals
- Â Â CHOCOLATE CREAM LAYER
- 1 x bar sweet cooking chocolate (4 ounce.) minced
- 3 tsp warm water
- 1 tsp vanilla
- 1Â 1/4 c. whipping cream
- 1 tsp confectioner's sugar
- Â Â COFFEE CREAM LAYER
- 3/4 c. whipping cream
- 1 tsp powdered sugar
- 1 tsp instant coffee granules or possibly crystals
- 1/2 c. minced toffee bars
- Â Â GARNISH If you like
- 2 x toffee candy bars (1.4-ounce.) in 1
- Â Â pcs
Direcciones
- Heat oven to 450. Prepare pie crust and bake for 9 to11 minutes, or possibly till lightly browned. Cold completely. In medium saucepan, combine caramels, 1/2 c. whipping cream and butter; cook and stir over low heat till caramels are melted and mix is smooth. Immediately spoon into bottom of baked crust. Sprinkle with 1/2 c. minced toffee bar. Chill 1 hr.or possibly till hard.
- In small bowl, beat cream cheese, 1/2 c. powdered sugar and 1 teaspoon coffee granules till well blended. Spread over cooled toffee caramel layer.
- Chill.
- In small saucepan, combine chocolate and water; cook and stir over low heat till chocolate is melted and smooth. Cold to room temperature; stir in vanilla. In medium bowl, beat 1 1/4 c. whipping cream and 1 Tablespoons powdered sugar till stiff peaks form. Mix in cooled chocolate mix.
- Spread over coffee cream cheese layer. Chill 1 hr. or possibly till hard.
- In small bowl, beat 3/4 c. whipping cream, 1 Tablespoons powdered sugar, and 1 teaspoon coffee granules till stiff peaks form. Pipe or possibly spoon over pie.
- Sprinkle with 1/2 c. toffee chips.
- Just before serving, garnish with toffee candy bars. Store in fridge.
- You will be universally loved by the masses!
