1. Arrange cookies on a wire rack placed on an aluminum-foil-lined jelly roll pan; freeze 20 minutes. 2. Scoop 1-1/2-inch scoop of Breyers® All Natural Ice Cream directly onto cookies; freeze at least 1 hour on rack.
3. Microwave chocolate on HIGH for 1 minute or until almost melted. Let stand for 1 minute, then stir until smooth. Stir in margarine until melted. Working quickly, spoon about 1 tablespoon warm chocolate mixture over each bonbon, almost completely covering ice cream and cookie. Freeze 1 hour or until ready to serve.
