This is the first recipe that Jim brought home from a Sunset tasting, right after he went to work there in 1975.
Required Ingredients
1
Cup
Macaroon cookie crumbs
2
Tablespoon
Melted butter
1
Pint
Chocolate ice cream, slightly softened
1
Pint
Coffee ice cream, slightly softened
½
Cup
Chocolate syrup
4
Ounce
Chocolate-covered, hard toffee candy bars, coarsely chopped (Heath)
Preparation Instructions
Stir together the cooky crumbs and butter. Lightly press into bottom of a 9-inch cake pan with a removable bottom covered with a round of parchment paper. Bake in a 350 degree oven for 8 to 10 minutes or until lightly browned. Cool.
Spread chocolate ice cream in an even layer over cooled crust; drizzle evenly with half of the chocolate syrup and freeze until firm.
Spread coffee ice cream in an even layer over the frozen chocolate ice cream and syrup; sprinkle evenly with crushed candy and drizzle remaining syrup over top. Cover and freeze until firm.