Amazing Toffee Peanut Crunch Ice Cream Cake

Ingredients

CAKE

• 1 1/4 cups crushed chocolate wafers
• 1/3 cup butter or margarine, melted
• 2 quarts good-quality vanilla ice cream (softened JUST enough to spread, careful not to melt!)
• 8 (8 ounce)  bars Skor candy bars, crushed or any chocolate-covered english toffee bars
• 1 1/4 cups unsalted peanuts, coarsely chopped

TOFFEE SAUCE

• 1/2 cup butter (no subs!)
• 1 cup packed brown sugar
• 1/4 cup half-and-half cream
• 1/4 cup whipping cream
• 1 1/2 teaspoons vanilla

Directions

1. 1

   Grease a 13 x 9-inch baking pan or a 10-inch springform pan.

2. 2

   To make the cake: In a bowl, combine the wafer crumbs and melted butter.

3. 3

   Press into bottom of prepared baking dish.

4. 4

   Place in freezer for 20 minutes.

5. 5

   Remove from freezer and spread 1 quart of ice cream over the crumb crust.

6. 6

   Sprinkle the crushed Skor bars over the ice cream, and press in slightly with a back of a spoon.

7. 7

   Carefully spread remaining 1 quart of ice cream over the crushed bars.

8. 8

   Sprinkle with chopped peanuts.

9. 9

   Freeze for 3-4 hours.

10. 10

    To make the Sauce: In a small saucepan, melt butter over low heat.

11. 11

    Stir in the brown sugar, the half and half cream and whipping cream; cook, stirring constantly over low heat until sugar has dissolved.

12. 12

    Remove from heat and add/mix in vanilla.

13. 13

    TO SERVE: Remove cake from freezer and pan (if you are using a springform pan) if not just cut into squares if you are using a 13 x 9-inch pan.

14. 14

    Pour the slightly cooled or cold toffee sauce over the cake.

15. 15

    DELICIOUS!