½ gallon vanilla, or prailine pecan ice cream, softened slightly
6 SKOR candy bars, chopped
2 c. whipping cream (optional)
Toffee cookie crust:
½ c. butter, room temperature
½ c. brown sugar
1 tsp. vanilla
1 c. flour
½ c. semi-sweet chocolate chips
½ c. almonds, chopped
1 ½ c. semi-sweet chocolate chips
1 c. whipping cream
To prepare crust: Beat butter and brown sugar and vanilla. Blend in flour, chocolate chips, and almonds. Press mixture into a 9 inch square pan. Bake at 350 until golden brown, about 20-25 minutes. Cool, then break into small pieces. Whirl pieces in a food processor until fine crumbs form. Firmly press crumbs over and about 1 inch up sides of 9 inch springform pan.
To prepare chocolate sauce: Melt chocolate chips and whipping cream in a small saucepan over low heat, just until smooth.
To assemble: Spoon 1/3 of the ice cream onto crust, spread with ½ cup chocolate sauce and sprinkle with ¼ cup candy bars. Repeat, ending with ice cream. Cover and freeze until firm, at least 6 hours. To serve, let stand at room temperature for 15 minutes, to soften slightly and garnish with whipped cream, if desired.