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Toffee Chocolate Pecan Pie
From Stop and Smell the Rosemary
1 unbaked 9-inch pie crust
4 ounces chocolate-covered toffee bars, chopped (3 bars)
4 large eggs, lightly beaten
1 cup light corn syrup
4 Tablespoons unsalted butter, melted
½ cup sugar
1 Tablespoon vanilla extract
¾ cup semi-sweet chocolate chips
1 cup pecans, coarsely chopped
Preheat the oven to 350 degrees. Cover bottom of a 9-inch pie crust with chopped chocolate-covered toffee bars. Combine eggs, corn syrup, butter, sugar and vanilla. Mix well. Stir in chocolate chips and pecans. Pour mixture over broken chocolate-covered toffee bars in pie crust. Bake 50 to 55 minutes or until done. Serves 8.
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