1. Place cookies in the bowl fitted with the kneading/crushing blade. Pulse for 45-60 seconds or until cookies are finely chopped.
2. Add butter and mix at speed 12 for 10 seconds. Place the mixture in a 9-inch pie plate, pressing on the bottom and up the sides. Bake at 300°F for 12-15 minutes or until crust is set; cool completely.
3. Place softened ice cream in the bowl fitted with the whisk. Mix at speed 8 for 10 seconds. Add caramel sauce and sea salt. Mix at speed 8 for 5-10 seconds or until caramel is just mixed.
4. Scoop ice cream onto the cooled crust and top with candy bar pieces. Freeze for 6-8 hours or until ice cream is firm. Garnish with a drizzle of fudge sauce, if desired.