Caramel Toffee Bombe Recipe
Caramel Toffee Bombe Recipe photo by Taste of Home

Caramel Toffee Bombe Recipe

Publisher Photo
Cheryl Miller, Ft. Collins, Colorado, needs only five ingredients to put together this impressive dessert. Gingersnap cookies form the full-flavored "shell" over vanilla ice cream dressed up with crushed toffee candy bars.
TOTAL TIME: Prep: 15 min. + freezing
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 4-6 servings

Ingredients

  • 3/4 cup crushed gingersnaps (about 14 cookies)
  • 3 tablespoons butter, melted
  • 1 pint vanilla ice cream, softened
  • 2 Heath candy bars (1.4 ounces each), chopped
  • 1/3 cup caramel ice cream topping, warmed

Directions

  1. 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 bowl, beat ice cream and chopped candy bars until blended; spoon into crust. Cover and freeze until firm.
  2. 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 caramel topping. Yield: 4-6 servings.
Originally published as Caramel Toffee Bombe in Quick Cooking July/August 2004, p13

Reviews for Caramel Toffee Bombe

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 5, 2011

I doubled the recipe so it would fit in my 2 quart Pyrex glass bowl. I used Heath toffee bits instead of the candy bars because I had an open bag of bits home. Great treat for the summer!

~ Theresa

MY REVIEW
Reviewed Oct. 21, 2010

this was really good. next time I will make 2, so I can save one for later. it takes only a small piece.. really really good.. would not change a thing...

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