Torte Directions: Break up candy bars into medium pieces and place in a large resealable plastic bag. Seal bag, crush to medium-coarse crumbs with rolling pin or flat side of meat mallet.
Spray 9" springform pan with nonstick cooking spray; press crumbs onto bottom.
Spoon Chocolate Champion™ ice cream over candy, gently spread smooth. Top with Cookie Creations™ Peanut Butter Cookie ice cream and gently spread smooth. Cover and freeze at least 2 hours.
While torte freezes, prepare ganache.
Ganache Directions: Place chocolate and corn syrup in blender container.
Heat half-and-half in small microwave-safe bowl until just beginning to bubble. (Watch carefully, half-and-half can quickly bubble over.) Pour over chocolate, cover and let stand 5 minutes to soften chocolate.
Blend just until smooth. Transfer to bowl. Cool at room temperature until torte is frozen solid.
Final Steps: When torte is frozen solid, spread ganache over ice cream. Cover and freeze at least 2 hours, until solid.
Run a warm knife around inside of springform, remove side and slice into small wedges to serve.
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