Ingredients
The following ingredients have 8 Servings
- 1/3 cup butter
- 1 cup unbleached, all-purpose flour
- 1/3 cup chopped almonds (toasted)
- 2 tbsp honey
- 1 cup whipping cream
- 1 7-ounce jar marshmallow creme
- 5 chocolate-covered toffee bars (3/4 ounce each (like Heath, crushed or 2/3 cup packaged toffee bits)
Instruction
- In sauté pan, melt butter. Add flour, almonds, and honey, stirring constantly until the mixture is crumbly and brown. Set aside 1/3 cup mixture for topping. Press the remainder into the bottom and up sides of 8-inch pie pan. Cool.
- In mixing bowl, whip cream until stiff. Fold in marshmallow crème and candy. Spoon into crust carefully. The crumb crust is crumbly so it may pull apart if you try to spread the filling in the pan. Dollop it all around and then spread once you know the crumb crust is in place.
- Sprinkle reserved topping over top. Freeze until firm. Once firm, wrap well with plastic and return to the freezer for up to 1 month.
