Add ice, coffee, milk, and 1/3 cup caramel sauce to a blender and blend well.

Pour into 2 glasses and top with whipped topping and caramel crunch. Serve immediately. 

Add parchment paper to a baking sheet and set aside. 

Add sugar and water to a saucepan and heat over medium-high heat, stirring constantly until sugar is dissolved and a dark amber color.

Gently pour onto prepared baking sheet. Set aside to harden.

When hard, break apart. I did this by picking up the piece and dropping it back onto the pan.

Scoop the pieces into a resealable sandwich bag and crush into smaller pieces with a rolling pin. Sprinkle on top of the drinks.