Ice Cream Sandwich Dessert

17 miniature ice cream sandwiches, divided
1 jar (12 ounces) caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
1/4 cup chocolate syrup
1 Symphony candy bar (7 ounces), chopped

Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. x 2-in. dish. Cut remaining sandwiches in half lengthwise, and fill in the spaces in the dish. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares. Makes 15 servings.