Frozen Chocolate-Caramel Cheesecakes

• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 2 cups (12-ounce package) semisweet chocolate morsels
• 1 (10-ounce) package almond toffee bits
• 2 (8-ounce) containers frozen whipped topping, thawed
• 1/4 cup butter
• 1 cup chopped pecans
• 3 (6-ounce) ready-made graham cracker crusts
• 1 (12.25-ounce) jar caramel topping

1. Beat cream cheese at medium speed with an electric mixer until smooth. Add milk, beating until blended. Stir in chocolate morsels and toffee bits; fold in whipped topping.
2. Melt butter in a large nonstick skillet over medium-high heat. Add pecans; cook 5 minutes or until toasted, stirring constantly. Set aside.
3. Spread 1 1/2 cups cream cheese mixture into each crust. Drizzle about 2 tablespoons caramel topping over each pie; sprinkle each pie with about 2 tablespoons toasted pecans. Spread remaining cream cheese mixture evenly over pecans. Drizzle remaining caramel topping over each pie; sprinkle with remaining toasted pecans. Cover and freeze 8 hours.
4. Tip: You can substitute a chocolate graham cracker crust for the regular graham cracker crust.

cream cheese, condensed milk, chocolate, toffee bits, containers, butter, pecans, graham cracker crusts, caramel topping

Taken from www.myrecipes.com/recipe/frozen-chocolate-caramel-cheesecakes (may not work)