Whisk together the cream, milk, sugar, salt, and vanilla. Pour into your ice cream maker and freeze according to the manufacturer's instructions. Scoop the ice cream into an 8"-10" pan or flat tupperware container and stir in the chopped bars.
Spread the ice cream out in the container and generously drizzle caramel sauce over the top. Lightly swirl the caramel through the ice cream, without stirring it into the ice cream. (I use a knife or the end of a spoon to draw a few lines through the ice cream to swirl the caramel.) Place in the freezer and allow the ice cream to harden for at least 2-3 hours before serving. Enjoy!
You'll want to chop the bars as small as possible, my pieces were about 1/4" in size. The chewy caramel will harden in the freezer and the smaller the pieces the better.