Grease bottom of 9x13-inch baking pan. I suggest you line the pan with parchment paper so that you can lift the brownies right out. Using a food processor, pulse cookies until they are blended into a powder.

In a medium bowl, combine your 6 TBSP melted butter and cookie crumbs. Stir until all combined. Press into bottom of prepared pan.

Prepare brownie batter as directed on the back of the box, mixing 1/4 cup hot fudge ice cream topping into brownie batter. Pour brownie batter on top of cookie crust.

Bake as directed. I cooked mine for 35-40 minutes. Cool your brownies completely.

The original recipe calls for you to make your own caramel sauce. Yeah, I rarely do that because Mrs. Richardson's Butterscotch Caramel in the jar is so good and works just fine without the added mess!

Pour entire jar of caramel over cooled brownies. No need to heat the caramel - just pour straight from the jar! Spread caramel evenly over crust. Let cool until set. You can quicken this by sticking the brownies in the freezer for about 15 minutes. NOTE: I put mine in the freezer.

Pour the entire bag of chocolate chips into a small or medium bowl. Careful heat cream to a low boil with stirring constantly over medium-low heat. Remove cream from heat and pour over chocolate chips. Let set for 2 minutes. Stir until completely all the chocolate is melted.

Pour melted chocolate over cooled caramel layer. Carefully spread chocolate evenly.

Cool completely. Cut and enjoy. (If you can't wait for the chocolate to set, it's okay. Neither could I.)