Heat 2 c. cream on the stove. You don't want it to boil but you want it to steam.

At the same time you can start the caramel. In a separate saucepan melt the butter and the brown sugar.

Back to the cream... turn off the heat and add 1/2 c. chocolate chips and the 2 oz unsweetened chocolate. Mix well, you want the chocolate to melt and have a smooth mixture. If you need to you can turn the heat back on to get all the chocolate melted, just don't let the mixture boil.

And back to the caramel mixture...add a pinch of salt and get it to a boil. Let it boil, stirring constantly, for about 2 minutes.

Remove the caramel mixture from heat and add 1/3 c. cream. Mix well.

Put the caramel and the chocolate in containers and stick in the fridge. You are going to want to let them cool overnight or at least for several hours. (*Gasp* yes that's the inside of my fridge, no it's not clean and organized right now.)

After you've let the chocolate cool for a while (I left mine overnight) whip it with hand mixers until it forms soft peaks.

Put the whipped chocolate mixture in a pastry bag or in a plastic baggie and make mini bars on a wax paper covered cookie sheet. I know I know, they aren't really pretty right now. Stick them in the freezer for about 30 minutes.

Put the caramel mixture in a baggie (you may have to heat it up for a few seconds first in the microwave) Pipe on top of the chocolate. Stick them in the freezer again for at least 30 minutes.

Melt the rest of the bag of chocolate chips. Drizzle the chocolate on top of the caramel. These need to be stored in the freezer to stay firm.

Yum! These taste a little more like ice cream bars since you kinda have to eat them frozen but they are still really good!