Carmel Pie

Caramel Pie
1 (14 oz) can sweetened condensed milk
1 graham cracker crust
1 (8 oz) container frozen whipped topping, thawed
2 (1.4 oz) chocolate-covered toffee candy bars, coarsely chopped (recipe uses Skor---I used toffee bits)
Pour milk into a 2-cup glass measuring cup; cover with aluminum foil.
Place measuring cup in a 3 1/2-quart slow cooker; carefully pour hot water in slow cooker to reach the level of milk in measuring cup.
Cover and cook on LOW 9 hours.
Scoop) caramelized milk into crust; cool completely.
Spread whipped topping over pie; sprinkle with chopped candy bars.
Cover and chill 2 hours or until ready to serve.