Midnight Crunch Chocolate Toffee Pie
January 6, 2026
A chocolate lover’s pie with a crisp cookie crust and layers of toffee crunch!
This Midnight Crunch Chocolate Toffee Pie is pure chocolate comfort in dessert form. It starts with a crisp chocolate cookie crust, layers in a smooth, rich chocolate filling, and finishes with a glossy ganache and plenty of toffee crunch. Every step feels simple and it’s just one of those desserts that makes an ordinary night feel a little more fun.
Why You’ll Love This Recipe
- Rich chocolate flavor with layers of smooth filling and crunchy toffee.
- A crisp chocolate cookie crust that holds together perfectly.
- Simple, straightforward steps with no complicated techniques.
- A chocolate toffee pie that feels special but fits into real life.
- Great make-ahead dessert that slices clean and serves beautifully.
Ingredient Notes
- Chocolate sandwich cookies: Use classic chocolate sandwich cookies (like Oreos) with the cream removed for the best crumb texture and deep chocolate flavor in the crust.
- Chocolate chips: A mix of semisweet and dark chocolate keeps the filling rich without tasting overly sweet. You can use all semisweet if that’s what you have.
- Heavy cream: This is key for both the filling and the ganache, giving everything that smooth, silky texture. Do not substitute with milk or half-and-half.
- Toffee bits: Heath-style toffee bits add crunch and little pops of caramel flavor throughout the pie. The baking kind works best since it holds up in the oven.
- Eggs: Bring them to room temperature so they blend smoothly into the chocolate filling.
Quick Prep Notes
Do I need to remove the cream from the cookies?
Yes. Scrape out the cream and use only the chocolate cookies so the crust stays crisp and holds together well.
Does the filling need to cool before baking?
No. As long as the chocolate mixture is warm, not hot, you can mix it right into the eggs and bake right away.
How do I know when the pie is done?
The edges should look set and the center should still have a slight jiggle. It will firm up fully as it cools and chills.
Midnight Crunch Chocolate Toffee Pie
Ingredients
Chocolate Cookie Crust
- 2 cups crushed chocolate sandwich cookies without the cream, about 20 to 22 cookies
- 8 tablespoons salted butter, melted
- 2 tablespoons granulated sugar
Chocolate Toffee Filling
- 1 cup semisweet chocolate chips
- ½ cup dark chocolate chips
- ¾ cup heavy cream
- ¼ cup unsalted butter, cut into small pieces
- ½ teaspoon vanilla extract
- 2 large eggs
- ¼ cup brown sugar
- 2 tablespoons cocoa powder
- ½ teaspoon salt
- ¾ cup toffee bits
Chocolate Ganache Topping
- ½ cup heavy cream
- ¾ cup dark chocolate chips
- ½ teaspoon vanilla extract
- ½ cup toffee bits, for topping
Instructions
- Preheat your oven to 350°F.
- In a bowl, mix the crushed cookies, melted butter, and sugar until evenly combined. Press the mixture firmly into a 9-inch pie pan, working it up the sides as well. Bake for 8 minutes, then set aside to cool.
- To make the filling, place the heavy cream and butter in a microwave-safe bowl and heat until hot but not boiling, about 45 seconds. Pour the hot cream over the semisweet and dark chocolate chips. Let it sit for one minute, then stir until smooth. If needed, microwave in short bursts, stirring each time, until fully melted. Stir in the vanilla.
- In a separate bowl, whisk together the eggs, brown sugar, cocoa powder, and salt. Slowly pour in the melted chocolate mixture while whisking so the eggs blend smoothly. Fold in the toffee bits.
- Pour the filling into the cooled crust. Bake for 22 to 25 minutes, until the edges are set and the center still has a slight jiggle. Let the pie cool completely.
- For the ganache, heat the heavy cream until hot, about 45 seconds to one minute. Pour it over the dark chocolate chips and let it sit for one minute, then stir until smooth. Stir in the vanilla. Pour the ganache over the cooled pie and gently spread it to the edges. Sprinkle with toffee bits.
- Refrigerate for at least 2 hours before slicing so everything sets up perfectly.
FAQ
Can I make this Midnight Crunch Chocolate Toffee Pie ahead of time?
Yes. This pie is great made a day ahead and stored in the refrigerator until ready to serve.
Should this pie be served chilled or at room temperature?
Slightly chilled is best. It keeps the layers set and makes clean slices, while still tasting rich and smooth.
Can I use all semisweet chocolate instead of dark chocolate?
Absolutely. The flavor will be a little sweeter, but the texture will stay the same.
Can I freeze this chocolate toffee pie?
You can freeze it without the ganache for up to one month. Thaw in the refrigerator, then add the ganache before serving.
What is the best way to store leftovers?
Cover the pie and keep it refrigerated for up to four days.
Sprinkle of Fun
This is my favorite kind of late-night dessert. Pop this pie in the fridge, throw on a movie, and grab a slice once everyone settles in. Add a mug of coffee and make it a “wow this is so good” kind of night.
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