6 T. coffee, any variety (I use plain ole' Maxwell House)
1/2 c. Kraft caramel dessert topping (yes - the ice cream topping)
4 1/2 c. cold water
Toppings:
Cool-Whip
Heath bars or any toffee bars, crushed
Place coffee in filter in brew basket of coffeemaker. Place topping in your empty pot which catches the brewed coffee. Add the cold water to machine and brew. When brewing is complete, stir until well mixed. Transfer to a crockpot preheated on high - this will help keep it warm. Each batch serves 6, so you will have to repeat the recipe several times to fill your crockpot. Transfer to a crockpot preheated on high - this will help keep it warm.
To serve, top each serving with thawed Cool Whip and chopped chocolate covered toffee, if desired.
To freeze - I premeasure my coffee, caramel topping and crushed toffee bars. Bag each separately and put in a larger bag, label and freeze. When ready to use, pull from freezer 10-15 minutes before serving; then proceed with recipe. The premeasuring makes this a quick fix!
If you have a larger coffeemaker, like a Bunn, you can double the recipe (12 T. coffee, 9 c. cold water and 1 c. caramel topping). It will make a very large potful, so you will have to pour into the crockpot before stirring to mix.