Melt 1/3 cup butter; stir in the cookie crumbs. Press into an ungreased 9-in. square baking dish (a 9-inch pie pan can be used, as well). Bake at 325 for 10 to 12 minutes or until set. Cool on a wire rack. In a saucepan over low heat, melt caramels and remaining butter. Stir in the pecans. Pour over the crust. Cool.
For topping, in a saucepan, combine the chocolate chips, butter, cream and corn syrup. Cook and stir over low heat until smooth. Remove from the heat; stir in the vanilla. Pour over caramel layer. Cool on a wire rack. Cut into 1-inch squares.