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1
In large saucepan, cook sugar with 3 tbsp water over medium-high heat.
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2
Stir constantly until sugar is dissolved.
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3
Cook, without stirring, occasionally brushing down sides of pan with brush dipped in cold water, for 3-4 minutes or until mixture turns caramel brown.
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4
Remove from heat.
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5
Stand at arms length and slowly add the espresso (mixture will initially spit as the coffee hits the hot sugar).
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6
Cook over low heat, stirring constantly, for about 1 minute or just until smooth.
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7
Let cool slightly.
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8
In large, heat-proof bowl, beat egg yolks until pale yellow, about 2 minutes.
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9
Gradually beat in coffee mixture.
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10
Place bowl over pot of simmering water and cook, stirring constantly, for about 7 minutes or until mixture is thick enough to coat the back of a wooden spoon.
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11
Refrigerate until completely cooled.
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12
Whip cream and beat in vanilla.
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13
Fold into coffee mixture.
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14
Fold in Crunchie bars.
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15
Spoon into a 9 by 5 inch loaf pan which has been lined with plastic wrap.
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16
Cover with plastic wrap and freeze for at least 4 hours (At this point, dessert can be wrapped well and frozen for 2 weeks).
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17
To make Chocolate Coffee Sauce: In small saucepan, combine all ingredients and cook over medium heat just until chocolate is melted.
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18
Let cool.
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19
To serve, slice frozen dessert and drizzle with sauce.
