1 c. toffee bits, divided (Can use English toffee bars and mix in a food processor)
2 c. cold milk
2 pkgs. (4 oz. size each) chocolate instant pudding and pie filling
1 tub Cool Whip, thawed, divided
Instructions
Heat oven to 400 degrees. Mix flour, pecans, sugar, butter and ½ c. of the toffee bits in large bowl until well mixed. Press firmly onto bottom of 9 x 13 inch pan. Bake 10 minutes or until lightly browned. Cool. Pour milk in large bowl. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Spread 1 ½ c. pudding on bottom of crust. Gently stir ½ of the whipped topping into remaining pudding. Spread over pudding in pan. Top with remaining whipped topping. Sprinkle with remaining toffee bits. Refrigerate 3 hours or overnight.
Originally Submitted
1/22/2014
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You can add this CHOCOLATE TOFFEE BAR DESSERT recipe to your own private DesktopCookbook.