-
1
Preheat oven to 350F Set the cookie dough in a 9x13 inch baking pan.
-
2
Place a sheet of plastic wrap on top and press or roll the cookie dough to fill the baking pan, evenly.
-
3
Remove the plastic wrap and bake the cookie dough for 14 minutes or until lightly browned.
-
4
Let the cookie cool completely in the baking pan.
-
5
Invert the cookie on to the counter and return it to the baking pan upside down so that the more cooked bottom is facing up.
-
6
Trim the edges if necessary.
-
7
Scoop the ice cream onto the cookie evenly.
-
8
If using two flavors be sure to keep them on separate sides, meeting in the middle.
-
9
If very soft, spread ice cream evenly over cookie base with a spatula (keeping flavors separate).
-
10
If ice cream is firm, place a piece on plastic wrap over ice cream and press or roll evenly.
-
11
Freeze for 1 hour or until firm.
-
12
Working quickly, remove the plastic wrap and drizzle warm chocolate sauce over ice cream layer, spreading to make a thin, even layer.
-
13
Cover with plastic wrap and freeze again for 1 hour or until very firm.
-
14
Again, working quickly, invert baking pan over counter and tap the bottom to release the cookie bar.
-
15
Flip so its ice cream side up and cut the bar in half crosswise (making 2 9x6.5 inch rectangles).
-
16
Sandwich the cookie bar rectangles together and press hard to seal.
-
17
Wrap again in plastic wrap and freeze for at least 1 hour or until again firm.
-
18
Meanwhile chop and combine nuts and toffee pieces.
-
19
Remove ice cream bars from the freezer and unwrap.
-
20
Cut into 16 (1x3inch) bars.
-
21
Press one side of each bar into nut and toffee mixture.
-
22
Wrap individually in plastic and return to the freezer.
