PUDDING: In a medium sized saucepan combine the brown sugar, flour and salt. Slowly whisk in the cream and milk. Cook over medium heat stirring constantly until mixture starts to thicken. Remove from heat and stir in at least half of the hot mixture into the egg yolks, then stir back into the pan of hot mixture. Bring to a boil and cook until thickened, remove from heat and stir in the butter and vanilla. Set aside and let cool for a little bit.

Line an 8x8 pan with foil. Arrange cookies in the bottom of a pan in a single layer. You may need to break some cookies to fit. Don't worry about filling in every nook and cranny. Top cookies with half of the pudding. Drizzle half of the caramel sauce over the pudding. Top with cookies then the remaining pudding and caramel sauce. Top with cookies.

CHOCOLATE TOPPING: In a small microwave safe bowl melt the chocolate chips, butter, sugar and cream in 15 second increments, stirring after each interval. Pour over the top of the cookies. Top with chopped candy bars. Refrigerate for at least 24 hours. Store any leftovers in the refrigerator.