1 cup graham crackers crumbs
2 tablespoons sugar
3 tablespoons butter, melted
1 1/2 teaspoons instant coffee powder
1 teaspoon hot water
1/2 teaspoon vanilla extract
2 tablespoons light corn syrup
1 half gallon chocolate ice cream
1 bag (6 ounces) chocolate covered toffee chips, divided (I cut up mini Heath bars)
whipped cream for garnish
- In a medium bowl, combine crust ingredients; mix well. Press into the bottom of an ungreased 8 inch square baking pan. Bake at 350º (325º if using glass pan) for 8-10 minutes. Cool.
- In a small bowl, combine coffee and hot water, stir to dissolve coffee; add vanilla and corn syrup and stir to mix. Pour into a large bowl. Fold in ice cream and 1 cup toffee chips. Spoon onto crust. Freeze several hours. Garnish with whipped cream and remaining toffee chips.
- Makes 16 servings.
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