Honestly, looking at the ingredients, the recipe sounds strange. But it is soooooooo good. This is a frozen dessert, so you'll want to make sure that you make it several hours in advance so that it has a chance to get really cold and firm. You may want to double-wrap it in plastic wrap so that it doesn't pick up any off "flavors" from your freezer. Also, my mom simplifies this recipe by using 2 cups of Cool Whip for the 1 cup of heavy cream (so she doesn't have to whip the cream). The resulting pie is SWEETER, and I think that it freezes up a bit more quickly.
1/3 cup butter
1 cup flour
1/3 cup diced, toasted almonds
2 Tablespoons honey
1 cup heavy whipping cream
7 oz. marshmallow creme
5 chocolate-covered toffee bars, 3/4 oz. each, (like Heath), crushed
In saute pan, melt butter. Add flour, almonds and honey, stirring constantly until starts to brown. Set aside 1/3 cup mixture for topping. Press remainder into bottom and up sides of 8-inch pie pan. Cool.
In mixing bowl, whip cream until stiff. Fold in marshmallow creme and candy. Spoon into crust. Sprinkle reserved topping over top. Freeze until firm.