Toffee Chocolate Chip Cookie Ice-Cream Sandwiches

By The Canadian Living Test Kitchen

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Toffee Chocolate Chip Cookie Ice-Cream Sandwiches

This recipe makes 10 servings

Nutritional Info
Per serving: about	-
cal	570570 cal
pro	6 g6g pro
total fat	32 g32g total fat
sat. fat	16 g16g sat. fat
carb	68 g68g carb
fibre	3 g3g fibre
chol	80 mg80mg chol
sodium	308 mg308mg sodium
% RDI:	-
calcium	88 calcium
iron	1616 iron
vit A	1919 vit A
folate	1818 folate

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The addition of chopped chocolate bars makes these irresistible. With these treats waiting in the freezer, there's no last-minute fussing for dessert.

Ingredients

2-1/2 cups vanilla , chocolate or butterscotch ice cream, slightly softened2-1/2 2-1/2cups cupsvanilla, chocolate or butterscotch ice cream, slightly softened
1 cup toffee bits , finely chopped pecans or coloured sprinkles1 1cup cuptoffee bits, finely chopped pecans or coloured sprinkles
Toffe Chocolate Chip Cookies:
1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1/4 cup packed brown sugar 1/4 1/4cup cuppacked brown sugar
1 egg 1 1eggeggs
1-1/2 tsp vanilla 1-1/2 1-1/2tsp tspvanilla
1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/4 tsp salt 1/4 1/4tsp tspsalt
4 (39 g each) chocolate-covered toffee bars , chopped4 4(39 g each) chocolate-covered toffee barchocolate-covered toffee bars, chopped
1 cup semisweet chocolate chips 1 1cup cupsemisweet chocolate chips
1/2 cup chopped pecans 1/2 1/2cup cupchopped pecanpecans

Preparation

Line rimless baking sheets with parchment paper or grease; set aside.

Toffee Chocolate Chip Cookies: In large bowl, beat butter with granulated and brown sugars until fluffy. Beat in egg and vanilla. In separate bowl, whisk together flour, baking soda and salt ; stir into butter mixture in 2 additions. Stir in toffee bars, chocolate chips and pecans.

Roll dough by heaping tablespoonfuls (15 mL) into twenty 2-inch (5 cm) balls. Place 2 inches (5 cm) apart on prepared pans. Flatten to 1/2-inch (1 cm) thickness, rounding edges with fingers. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until edges are golden, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)

Spread about 1/4 cup (50 mL) ice cream on bottom of each of 10 cookies; top ice cream with second cookie. Roll sides in toffee bits.

Wrap cookies individually in plastic wrap; freeze in airtight container until firm, about 4 hours. (Make-ahead: Freeze for up to 5 days.)

Source : Canadian Living Magazine: August 2005