Caramel Cookie Crunch Brownies

Line a 9×13 baking dish with parchment paper and set aside. Preheat oven to 350 degrees F, or suggestion on back of brownie mix box.
Place the cookies in a food processor and pulse until fine crumbs form. Add the 6 tablespoons of melted butter and pulse until crumbs are moist. Press into bottom of prepared dish.
Prepare brownie batter as directed on back of box. Add the hot fudge and stir to combine. Pour the batter over the cookie crust and bake as directed. Let cool.
Place unwrapped caramels in a saucepan along with the 2 tablespoons whipping cream. Cook, stirring constantly, over medium-low heat until caramel is completely smooth. Pour evenly over cooled brownies. Place in refrigerator until caramel layer is firm, about 20 minutes.
Place the chocolate chips, 2 tablespoons of butter and ¼ cup whipping cream in a saucepan. Cook, stirring constantly, over medium-low heat until melted and creamy. Spread evenly over cooled caramel layer. Place back in the refrigerator until chocolate layer is cooled and firm. Cut into squares and serve.