caramel pie

2 14-ounce cans sweetened condensed milk (nonfat sweetened condensed milk may be substituted for regular)
1 9-inch graham cracker crust
1 8 ounce container cool whip, thawed
1 1.4 ounce English toffee candy bar, coarsely chopped

Pour condensed milk into a 1 quart slow cooker. Cook, covered, 6-7 hours or until mixture is the color of peanut butter, stirring with a wire whisk every 30 minutes. Pour into pie crust; cool. Spread whipped topping over top of pie; sprinkle candy evenly over top. Cover and chill. From March, 1996 Southern Living magazine.

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