Caramel Sauce:
1 cup sugar
1 cup whipping cream
3 tablespoons butter
1/2 teaspoon vanilla extract
2 pints vanilla ice cream
6 crushed chocolate sandwich cookies (recommended: Oreo)
6 crushed chocolate chip cookies
6 tablespoons chocolate chips
1/4 cups chopped pecans
Caramel sauce: Heat the sugar in a heavy saucepan over low heat, stirring occasionally for about 7 minutes. It will slowly turn golden brown. Carefully whisk in the whipping cream. Add butter and vanilla extract and cook for 1 more minute. Can be stored up to 2 weeks, if covered tightly and refrigerated.
Scoop ice cream into 4 ice cream sundae bowls. Top with the crushed cookies, chocolate chips, chopped pecans and caramel sauce.
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