1 package prescored break-and-bake chocolate chip cookie dough, at room temperature2 pint vanilla ice cream, slightly softened1/4 cup hot fudge sauce, warmed1/4 cup salted roasted almonds, coarsely chopped1/4 cup chocolate-coated toffee bits, coarsely chopped
the oven to 350 degrees F. Set the cookie dough in a 9-by-13-inch
baking pan. Place a sheet of plastic wrap on top and evenly press or
roll the cookie dough to fill the baking pan. Remove the plastic wrap
and bake the cookie for 14 minutes, until lightly browned. Let the
cookie cool completely in the baking pan.Invert the cookie
onto a work surface and slide it back into the baking pan, bottom side
up. Trim the edges if necessary. Scoop the vanilla ice cream over the
cookie in large dollops. Place a sheet of plastic wrap on top and press
or roll the ice cream into an even layer. Freeze for 1 hour, until the
ice cream is just firm.Remove the plastic wrap. Drizzle the
warm chocolate sauce all over the ice cream. Cover again with plastic
wrap and freeze for 1 hour longer, until firm.Invert the
baking pan onto a cutting board and tap gently to release the cookie
bar. Flip the cookie bar over so it is ice cream side up. Using a
sharp, heavy knife, cut the bar in half crosswise, forming two 9-by-6
1/2-inch rectangles. Sandwich the cookie bar rectangles together and
press hard to seal. Wrap in plastic and freeze for at least 1 hour,
until firm.In a bowl, combine the almonds and toffee pieces.
Using a sharp, heavy knife, cut the ice cream cookie into 16 bars.
Press one side of each bar into the almond and toffee mixture. Return
the bars to the freezer or serve right away.