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Caramel Pie

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 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.

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