Coarsely chop the Baby Ruth Candy Bars and set aside.
Over barely simmering water, whisk together the sugar, whole eggs and egg yolks.
Warm the mixture until the sugar is dissolved and mixture warms to 165°-170℉.
Place the mixture into a mixer bowl and add the vanilla.
Whisk on high until the mixture is tripled in volume and lightened in color.
Whip the heavy cream to medium stiff peaks and gently fold it into the egg/sugar mixture.
Layer the semifreddo mixture with the chopped Baby Ruth cany bars and caramel. Place ⅓ of the semifreddo mixture into a 8" x 4" loaf pan and top with ⅓ of the candy and ⅓ of the caramel. Swirl with a flat knife.
Repeat the previous step 2 more times.
Cover with plastic wrap and aluminum foil and place in the freezer for at least 8 hours or overnight.
Scoop and enjoy!