Ingredients

• 1 whole large chocolate chip cookie
• 3 scoops scoops (1/3 Cup each) Real California toffee ice cream
• 3 tablespoons butterscotch sauce
• Whipped cream
• 2 tablespoons crushed peanut brittle

Directions

Place chocolate chip cookie on a large plate and top with 3 scoops of toffee ice cream. Drizzle ice cream with butterscotch sauce, top with whipped cream and sprinkle with crushed peanut brittle.

Variation: You can substitute caramel or butter pecan ice cream if toffee ice cream is not available.