Using a food processor or mini-chopper, pulse the chocolate cookies until finely ground. In a medium bowl, combine the cookie crumbs, brown sugar and melted butter. Stir until fully combined.

Press the crust mixture into the bottom and sides of a 9” tart pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)

Bake crust at 350°F for 10 minutes. Remove from oven and let cool.

Place the sugar in a heavy-bottomed saucepan over medium heat. Whisk the sugar constantly as it begins to melt. (Tip: Use a larger saucepan than you might think because the mixture will bubble up when the other ingredients are added!)

Once the sugar has fully melted and turns light caramel in color, remove pan from heat and add the butter. Stir until butter has fully melted. (Note: The mixture will bubble up rapidly once the butter is added, so use caution.)

Slowly whisk in the heavy cream. (Tip: If the caramel seizes up when you add the liquid, you can place it back over low temperature and whisk constantly until it turns into a thick sauce.)

Let cool at room temperature for at least 20 minutes.

Spread half of the ice cream over the Crust. Place pie in the freezer until firm.

Spread Caramel Sauce evenly over the ice cream. Sprinkle with chopped Milky Way and Snickers fun-size bars. Place pie back in the freezer until firm.

Spread remaining ice cream over the top of the caramel layer. Place pie back in the freezer until firm.

Press chopped full-size SNICKERS bars into the top of the pie. Freeze at least 2 hours, or until firm.