Caramel Toffee Bomb

Ingredients:

3/4 cup crushed ginger snaps (about 14 cookies)

3 tablespoons butter, melted

1 pin vanilla ice cream, softened

2 toffee candy bars (1.4 ounces each), chopped

1/3 cup caramel ice cream topping, warmed

Directions:

Line a 3-cup bowl with plastic wrap. Combine cookie crumbs and butter; press onto the bottom and up the sides of prepared bowl. In a large mixing bowl, beat ice cream and chopped candy bars until blended; spoon into crust. Cover and freeze until firm.

Trim edge of crust even with ice cream if necessary. Invert onto a serving platter; remove plastic wrap. Let stand 10 minutes before cutting. Drizzle with warm caramel topping.