Instructions: Heat oven to 450. Prepare pie crust and bake for 9 to11 min, or until lightly browned. Cool completely. In medium saucepan, combine caramels, 1/2 c. whipping cream and butter; cook and stir over low heat until caramels are melted and mixture is smooth. Immediately spoon into bottom of baked crust. Sprinkle with 1/2 c. chopped toffee bar. Refrigerate 1 hr.or until firm.

In small bowl, beat cream cheese, 1/2 c. powdered sugar and 1 tsp. coffee granules until well blended. Spread over cooled toffee caramel layer.

Refrigerate.

In small saucepan, combine chocolate and water; cook and stir over low heat until chocolate is melted and smooth. Cool to room temperature; stir in vanilla. In medium bowl, beat 1 1/4 c. whipping cream and 1 T. powdered sugar until stiff peaks form. Fold in cooled chocolate mixture.

Spread over coffee cream cheese layer. Refrigerate 1 hr. or until firm.

In small bowl, beat 3/4 c. whipping cream, 1 T. powdered sugar, and 1 tsp. coffee granules until stiff peaks form. Pipe or spoon over pie.

Sprinkle with 1/2 c. toffee chips.

Just before serving, garnish with toffee candy bars. Store in fridge.

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