Preheat oven to 350 degrees F. Melt 1/2 cup butter in small saucepan (or microwave...although I know it's a sin to microwave butter! Frankly, this recipe is kind of sinful!). In a medium bowl combine cookie mix, 1 egg, melted butter and cinnamon.

Spread batter in bottom of lightly greased and floured 9" x 13" baking pan. Bake for 15 minutes until edges are lightly browned.

In small saucepan (or the microwave), combine remaining butter and chocolate. (I used 1 ounce of semi-sweet chocolate chips instead of the square and it worked fine.) Cook over low heat if using a saucepan, stirring frequently, until both are melted. If using the microwave cook for 15 seconds and stir. Repeat every 10 seconds until almost melted and then stir until completely melted. Let cool slightly.

In a medium bowl combine remaining eggs, brown sugar, bourbon, and vanilla. Add cooled chocolate mixure and blend well. Stir in pecans. Pour mixture over crust and bake for 15 to 20 minutes. Check after 15 minutes to see if pecans are browned. Do not over bake.

For the Caramel Sauce - Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly until sugar dissolves. Gradually add cream, stirring well after each addition, until mixture comes to a boil. Boil for 1 to 2 minutes and remove from heat. (This makes a little over 1 cup) Store tightly covered in the refrigerator and use as needed. (I used jarred caramel sauce and heated it as needed.)

For Chocolate Whipped Cream - In a small chilled bowl combine whipping cream, powdered sugar and cocoa. Beat on high speed until stiff peaks form, stopping to scrap the bowl occasionally. Makes about 3/4 cup. (Again, I made this recipe as easy as possible and bought canned whipped cream. I did not use chocolate as called for. I believe chocolate whipped cream may be a bit much. In fact, these bars are so sweet that they are very good alone or with a simple topping of regular whipped cream. Reserve the Caramel Sauce for the real sweet tooth in the family!)