1. Melt the chocolate (I use a trick Chanie taught me: I put the chocolate in a heavy-duty ziplock bag and hang it inside my urn for a few minutes).
2. Mix crushed wafer rolls with chocolate. Spread thinly on a Gefen Parchment-covered baking sheet and refrigerate for 10 minutes or until set.
3. Break up chocolate by hand, or put it into a bag and hit it a few times with a rolling pin until most pieces are bite-sized or smaller. Add to ice cream.
4. Drizzle generously with caramel, and mix until the elements are lightly layered and mixed together but not completely combined. Freeze completely.