Toffee Ice Cream Sauce:
Mix chocolate wafer crumbs and butter; press in a 9x13 inch pan and refrigerate. Put candy bars in refrigerator to harden, then crush. Mix ice cream with candy and pour into crust; freeze overnight. Cut in squares and top with Toffee Ice Cream Sauce.
For sauce: Combine sugar, milk, butter, Karo syrup and salt in a saucepan. Boil for 1 minute. Remove from heat and stir in candy. Serve warm over pie.
By Robin from Washington, IA
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