6 whole sheets graham crackers (3 ounces), or 3/4 cups graham cracker crumbs
2 teaspoons granulated sugar
4 tablespoons (1/2 stick) unsalted butter, melted
Instructions
Line an 8x8-inch square baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.
Transfer 1 quart vanilla ice cream into a large bowl and let sit at room temperature until softened enough to spread but not melted, 20 to 30 minutes.
Meanwhile, break 6 whole graham cracker sheets into rough pieces and place in a food processor. Add 2 teaspoons granulated sugar and process until the crackers are the texture of sand, about 15 seconds. Add 4 tablespoons melted unsalted butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir the crumbs, sugar, and butter together in a medium bowl.)
Transfer the mixture to the baking pan. Use the bottom of a flat measuring cup or your fingers to press the crumbs into a thin, even layer, making sure to reach the edges and fill the corners. Freeze until firm, about 10 minutes.
Place 1 cup semi-sweet chocolate chips, 3/4 cup heavy cream, 1/4 cup light corn syrup, and 1/8 teaspoon kosher salt in a medium microwave-safe bowl. Microwave on HIGH in 15-second increments, whisking after each increment, until the chocolate is melted and the mixture is completely smooth, about 1 minute total. (Alternatively, heat in a small saucepan on the stovetop over low heat.)
Pour half of the chocolate sauce (about 3/4 cup) over the crust and spread into an even layer. Freeze until firm, about 20 minutes.
Spread 2 cups of the softened vanilla ice cream evenly over the chocolate layer. Drizzle 1/2 cup caramel topping evenly over the ice cream. Dollop the remaining 2 cups softened vanilla ice cream evenly over the caramel sauce, and spread into an even layer, being careful not to mix into the caramel layer. Freeze until firm, at least 4 hours.
Pour the remaining chocolate sauce over the top and spread into an even layer. Sprinkle with 1/4 cup roasted, salted peanuts and 1 coarsely crushed sugar cones if desired. Freeze until the chocolate sauce sets slightly, about 30 minutes.
Grasping the excess parchment paper, lift the slab out of the pan and place on a cutting board. Cut into 12 pieces.
