Serves:

Ingredients:

Directions:

Soften
ice cream.

Meanwhile,
make the sauce:

Melt
chocolate with cream and coffee in small in small saucepan over low
heat, stirring. Remove from heat and stir in brandy. Set aside.

Oil
spring form pan and spread half of the cookies on the bottom. Spread
chocolate ice cream carefully over top of crushed cookies.

Drizzle
some of the chocolate sauce over the ice cream.

Spread
the rest of the cookies over this layer.

Spread
Espresso ice cream over the cookie layer.

Drizzle
more chocolate sauce on top.

Distribute
crushed Heath Bars evenly over the surface.

Freeze
torte until very hard, overnight is preferable. Remove from spring
form pan about 10 minutes before serving.

Reheat
remaining sauce and spoon a little on top each slice at service.

Serves:
16