Grease well bottom of 9 x 13 inch pan. Using food processor pulse cookies until they resemble sand. In medium bowl melt 6T butter. Add cookie crumbs and stir until all crumbs are moist. Press into bottom of prepared pan.
Prepare brownie batter as instructed on back of brownie box, mixing 1/4 c hot funde ice cream topping into the batter (straight from the jar, not heated). Pour batter on top of cookie crust and bake as directed.
Place caramels and cream in a saucepan and cook over medium-low heat until all caramels are melted smooth and creamy, stirring constantly. Pour over cooled brownies. Try to spread the caramel evenly across the brownie surface while pouring to make spreading easier. Let cool until set.
Melt chocolate, butter and cream together in a saucepan over medium low heat, stirring occasionally until melted and creamy. Pour over cooled caramel layer. Again, cover as much of brownies as possible while pouring to make spreading easier. Cool. If you are in a hurry pop them in the fridge for a bit. Cut and Enjoy!