Instructions: * About 3/4ths of a 12 1/2 ounce package. 1. In a food processor or blender, process cookies to fine crumbs; you should have about 2-1/2 cups. Transfer crumbs to 9-inch pie plate; using fork, stir in melted margarine to mix well. Press mixture evenly over bottom and up sides of plate; place in freezer 30 minutes. 2. In large bowl with electric mixer at low speed, beat ice-cream 20 seconds until smooth but still firm, not melted. Add peanut butter and chopped toffee bars; beat just until blended. Spoon mixture into prepared crust, swirling top decoratively. Freeze at least 4 hours until firm. 3.For easier cutting, remove pie from freezer 10 minutes before serving; serve accompanied, if desired, by caramel sauce.

Makes 10 servings.

Note: To coarsely chop
toffee bars, place in freezer 20 minutes. Use sharp, heavy knife to cut bars into small pieces, to make about 3/4 cup.

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