- 1 1/2 cups chocolate cookie crumbs (about 6 1/2 ounces)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- 2 tablespoons Kahlua
- 1 quart chocolate ice cream
- 1 pint coffee ice cream
- 4 tablespoons Kahlua
- 4 to 6 heath bars, crushed in food processor or with mallet
Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
Hot Fudge Sauce:
- 8 ounces of chopped semisweet chocolate
- 2 tablespoons, plus 1 teaspoon butter
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1/4 cup hot water
- 1 teaspoon vanilla
- Pinch of salt
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.