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1
Preheat the oven to 350.
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2
Set the cookie dough in a 9-by-13-inch baking pan.
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3
Place a sheet of plastic wrap on top and evenly press or roll the cookie dough to fill the baking pan.
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4
Remove the plastic wrap and bake the cookie for 14 minutes, until lightly browned.
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5
Let the cookie cool completely in the baking pan.
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6
Invert the cookie onto a work surface and slide it back into the baking pan, bottom side up.
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7
Trim the edges if necessary.
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8
Scoop the vanilla ice cream over the cookie in large dollops.
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9
Place a sheet of plastic wrap on top and press or roll the ice cream into an even layer.
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10
Freeze for 1 hour, until the ice cream is just firm.
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11
Remove the plastic wrap.
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12
Drizzle the warm chocolate sauce all over the ice cream.
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13
Cover again with plastic wrap and freeze for 1 hour longer, until firm.
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14
Invert the baking pan onto a cutting board and tap gently to release the cookie bar.
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15
Flip the cookie bar over so it is ice cream side up.
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16
Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9-by-6 1/2-inch rectangles.
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17
Sandwich the cookie bar rectangles together and press hard to seal.
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18
Wrap in plastic and freeze for at least 1 hour, until firm.
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19
In a bowl, combine the almonds and toffee pieces.
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20
Using a sharp, heavy knife, cut the ice cream cookie into 16 bars.
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21
Press one side of each bar into the almond and toffee mixture.
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22
Return the bars to the freezer or serve right away.
