1. Preheat oven to 325. Combine crust ingredients in a bowl until fully incorporated. Then press into a 9×13 baking dish. Bake for 10 minutes. Set aside and allow to cool.
2. Once crust has cooled pour thin layer of caramel sauce over crust and spread evenly. Put dish in the refrigerator and allow to cool for 30 minutes.
3. When caramel is cooled work quickly to spread ice-cream over caramel. Make sure ice-cream is evenly packed and level. I like to work the ice-cream with the back of a spoon.
4. Drizzle melted chocolate on top and sprinkle with sliced almonds, or topping of your choice. 5. Cover dish with clear plastic and place in freezer for 4-6 hours, or until ice-cream is frozen solid. Cut into bars and serve.

More ideas for Ice-Cream Bar combinations:
Crusts: Gingersnap crumbs, Rice Krispies with chocolate chips, chocolate wafer crumbs, baked chocolate cookie dough
Layers: Butterscotch, hot fudge, strawberry sauce, raspberry jam, melted peanut butter Ice-Cream: Any flavor you can think of!
Toppings: Nuts, M&Ms, crush candy canes, peppermint bark.