Preheat your oven to 350 degrees and line an 8x8 baking dish with parchment paper. Lightly spray with non-stick spray and set aside.
In a medium bowl, crumble the cookie dough and add the cocoa powder. Stir until fully combined then press evenly into the bottom of your prepared baking dish.
Bake for 18-20 minutes or until set then remove and let cool for 20 minutes.
In a medium microwaveable bowl, add the caramel bits and 2 Tablespoons of the heavy whipping cream. Microwave on high for 1.5-2.5 minutes, stirring every 30 seconds, until smooth.
Spread the caramel onto the cooled cookie base then sprinkle with the pecan chips.
Cool for approximately 20 minutes or until the caramel is set.
In another medium microwaveable bowl, melt 6 Tablespoons of the butter in the microwave. Pour in the powdered sugar and remaining 6 Tablespoons of heavy whipping cream. Stir together until smooth.
Pour over the pecan layer and spread evenly with an offset spatula then refrigerate until set, approximately 1 hour.
In a small microwaveable bowl, add the broken candy bars and remaining 2 Tablespoons of butter and microwave on high for 1-1.5 minutes, stirring every 30 seconds, until melted and smooth.
Spread evenly over the chilled bars.
Refrigerate for 2 hours or until the center is firm.
Cut into rows - 8 x 4 - making 32 bars.