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2 (14 oz) cans sweetened condensed milk
1 (9 inch) graham cracker crust
1 (8 oz) container frozen whipped topping, thawed
1 (1.4 oz) English toffee candy bar, coarsely chopped
*Pour condensed milk in a 1 quart electric slow cooker.
*Cover and cook 6 to 7 hours or until mixture is the color of peanut butter, stirring mixture with a wire whisk every 30 minutes.
*Pour into graham cracker crust; cool. Spread whipped topping over top, and sprinkle with chopped candy bar. Cover and chill.
Yield: 1 pie.
**To reduce fat and calories, substitute 2 (14 oz) cans nonfat sweetened condensed milk for regular.
NOTE: A 1 quart slow cooker has not LOW or HIGH setting, only OFF or ON setting.
To BAKE the caramel: Pour sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth. (This is for one can, use a 9 x 13 pan to make 2 cans.)
Stovetop method: Pour sweetened condensed milk into top of double boiler; place over boiling water. Simmer over low heat for 1 to 1 1/2 hours or until thick and caramel-colored, stirring occasionally. Beat until smooth.