Frozen Caramel Espresso Loaf

In large saucepan, cook sugar with 3 tbsp water over medium-high heat.
Stir constantly until sugar is dissolved.
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.
Remove from heat.
Stand at arms length and slowly add the espresso (mixture will initially spit as the coffee hits the hot sugar).
Cook over low heat, stirring constantly, for about 1 minute or just until smooth.
Let cool slightly.
In large, heat-proof bowl, beat egg yolks until pale yellow, about 2 minutes.
Gradually beat in coffee mixture.
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.
Refrigerate until completely cooled.
Whip cream and beat in vanilla.
Fold into coffee mixture.
Fold in Crunchie bars.
Spoon into a 9 by 5 inch loaf pan which has been lined with plastic wrap.
Cover with plastic wrap and freeze for at least 4 hours (At this point, dessert can be wrapped well and frozen for 2 weeks).
To make Chocolate Coffee Sauce: In small saucepan, combine all ingredients and cook over medium heat just until chocolate is melted.
Let cool.
To serve, slice frozen dessert and drizzle with sauce.