Start by making your toffee.

Place all of the toffee ingredients into a medium sized sauce pan. Bring to a boil over medium heat, stirring frequently.

Let toffee mixture continue to boil until it reaches 300°. It will be a golden brown color.

Remove from heat and immediately pour onto a baking sheet lined with parchment paper.

Allow to cool and harden. This happens fairly quickly.

Break toffee up and place between 2 pieces of parchment paper. Smash toffee into bits using a rolling pin.

Now make the crust.

Preheat oven to 325°

Place graham crackers, toffee bits, brown sugar and salt into food processor.

Pulse a few times to break up graham crackers and toffee bits.

Add melted butter to ingredients in food processor. Pulse until ingredients are well combined and evenly moistened by the butter.

Pour crust mixture into pie pan.

Use your hands to press crust into pan evenly.

Bake in preheated oven for 10 minutes.

Remove from oven and allow crust to completely cool.

While the crust is cooling make the filling.

Add Jell-o pudding mix, milk and vanilla to a large mixing bowl. Whisk to combine until mixture is thick (about 2 minutes).

Allow pudding mixture to sit for 5 minutes.

Beat in 1 cup of Cool Whip until combined.

Pour into cooled crust and spread evenly.

Finally, top pie with Cool Whip and sprinkle with remaining toffee bits.

Refrigerate for at least 3 hours until set.