Caramel Toffee Bombe

Course : Candy
Serves: 10
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 1/3 cups gingersnap cookie crumbs -- (about 20 cookies)
1/4 cup butter or margarine -- melted
1 quart vanilla ice cream -- softened
4 bars English toffee candy bars -- crushed (1.4-oz)
---Praline Sauce
1/2 cup firmly packed brown sugar
1/2 cup half and half
1/4 cup butter or margarine
1/4 cup slivered almonds -- toasted and chopped
1 teaspoon vanilla extract

Preparation / Directions:

Line a 2-quart bowl with heavy-duty plastic wrap. Set aside. Combine cookie crumbs and butter; press mixture into prepared bowl. Combine ice cream and crushed candy, and spoon into bowl. Cover and freeze at least 8 hours. To serve, let bowl stand at room temperature 5 minutes; invert onto a serving plate. Carefully remove bowl and plastic wrap. Cut into wedges and serve immediately with warm Praline Sauce. Praline Sauce: Combine first 3 ingredients in a small saucepan; bring mixture to a boil over medium heat, stirring occasionally. Boil 2 minutes, stirring occasionally. Remove from heat; stir in almonds and vanilla. Makes 1 cup.


Nutritional Information:

335 Calories (kcal); 20g Total Fat; (52% calories from fat); 4g Protein; 37g Carbohydrate; 53mg Cholesterol; 252mg Sodium

1 Kitchen's say:
  (1 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Candy Recipes