* 1 tube (16-½ ounces) refrigerated chocolate chip cookie dough
* 2 cups coffee ice cream
* Whipped cream and chocolate syrup
* ⅓ cup English toffee bits or almond brickle chips
* Let dough stand at room temperature for 5-10 minutes to soften. Cut into 12 slices; press onto the bottoms and up the sides of greased muffin cups. * Bake at 350° for 12-14 minutes or until golden brown. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze for 1-2 hours or until firm. * Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits. Yield: 12 servings.