Toffee Chip Ice Cream Squares

Toffee Chip Ice Cream Squares


This is another "go-to" recipe. It can be made ahead of time and frozen until needed. You can adjust the amount of ice cream and candy bars to serve more or fewer. This is another one of my mother´s recipes that I have been making and sharing for years. If you can´t find chocolate wafers, you can use chocolate crème-filled sandwich cookies. Remove the filling before crushing.


  • 21/2 cups chocolate wafer cookie crumbs
  • 1/4 cup sugar
  • 1/2 cup (1 stick) butter, melted
  • 2 (11/2-quart) cartons vanilla ice cream, softened
  • 10 (1.4-ounce) milk chocolate-covered toffee candybars, crushed (I prefer Heath)
  • 1/4 cup chocolate wafer cookie crumbs

For the Hot Fudge Sauce

  • 11/2 cups (9 ounces) semisweet chocolate chips
  • 2 tablespoons plus 1 teaspoon butter
  • 1/2 cup sugar
  • 1/2 cup heavy cream
  • 1/4 cup hot water
  • 1 teaspoon vanilla extract
  • Pinch of salt


Preheat the oven to 350 degrees. Combine 21/2 cups cookie crumbs, the sugar and butter in a bowl and mix well. Press over the bottom of a well-greased 9×13-inch baking pan. Bake for 8 to 10 minutes. Remove the pan to a wire rack and cool completely.

Combine the ice cream and crushed candy bars in a large bowl; mix well. Spread evenly over the prepared crust. Sprinkle with 1/4 cup cookie crumbs. Freeze several hours or overnight until firm. Cut into squares and top with hot fudge sauce.

Makes about 16 servings 

For the hot fudge sauce

Combine the chocolate chips, butter, sugar, cream and water in a small saucepan. Cook over low heat for 5 minutes or until melted and smooth, stirring constantly. Stir in the vanilla and salt. Serve warm.

Makes about 2 1/2 cups