Crust/Chocolate/Ice Cream:

1 pre-made chocolate cookie crust (store-bought)
1/2 c. semisweet chocolate chips, melted
1 1/2 pints coffee ice cream, slightly softened

Spread melted chocolate over bottom of crust. Freeze until set, about 5 minutes. Spoon ice cream into crust; smooth top. Freeze until very firm, about 4 hours. Can be prepared up to 4 days ahead.

Hot Caramel Sauce:

1 1/4 c. firmly packed light brown sugar
2/3 c. light corn syrup
2/3 c. whipping cream
1/4 c. unsalted butter
1/8 tsp. salt

Combine brown sugar, corn syrup, whipping cream, butter and salt in heavy medium saucepan. Stir over low heat until sugar dissolves, about 4 minutes. Increase heat to medium-high. Boil sauce without stirring until mixture registers 238°F (soft-ball stage) on candy thermometer, about 11 minutes. Cool slightly. Cover and refrigerate. Reheat over low heat, stirring constantly.

Makes about 2 cups.