2	cans	sweetened condensed milk (14 oz. each)
1		graham cracker crust (9")
1	container	frozen whipped topping (8 oz.) thawed
1		English toffee candy bar (1.4 oz.) coarsely chopped

Pour condensed milk into a 1-quart slow cooker. Cook, covered, 6 to 7 hours or until mixture is the color of peanut butter, whisking every 30 minutes. Pour into piecrust; cool.

Spread with whipped topping, and sprinkle with chopped candy bar. Cover and chill.

Note: To reduce fat and calories, substitute 2 (14 oz.) cans nonfat sweetened condensed milk.