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Ingredients
| 1 | Chocolate Crust (chocolate pie shells can also be purchased in baking aisle) |
| 1 1/2 cups | Chocolate wafers, finely ground |
| 2 tablespoons | Sugar |
| 4 tablespoons | Butter, melted |
| 1 quart | Vanilla ice cream |
| 15 | Ghirardelli Dark Chocolate Sea Salt Caramel SQUARES, broken up |
| Ghirardelli Caramel Sauce (to drizzle) |
Directions
- Pie Crust: Combine Chocolate Crust ingredients in food processor, press into tart pan and bake at 350 degrees for about 10 minutes
- Cake Filling: Soften 1 quart of vanilla ice cream until it was soft enough to stir, then mix in about 15 broken up Dark Sea Salt Caramel SQUARES.
- Add to chocolate crust and re-freeze.
- Once the pie is frozen, drizzle Caramel Sauce on top.
