Place the chocolate wafers in a food processor and pulse until they resemble a fine crumb.
Combine the crumbs and melted butter in a bowl and mix until the butter is evenly dispersed.
Press into a 9-inch round cake pan with a spoon, working up the sides of the pan as well.
Place in the freezer until stiff, about 20 minutes.
Spoon the caramel ice cream into the pan and smooth the surface.
Return to the freezer until the ice cream is stiff, about 1 hour.
Spread the dulce de leche caramel over the entire surface, then sprinkle with peanuts.
Gently press down into the caramel.
Return to the freezer for 10 minutes.
Pour the melted chocolate chips on top and spread evenly over the entire surface.
Top with the chopped snickers bars and drizzle with caramel sauce.
Return to the freezer overnight, or until the ice cream has frozen stiff.