Preheat oven to 350°F. Spray a 9” pie plate with cooking spray.

Stir together melted butter, sugar, and cocoa. Stir in eggs, vanilla extract, water, and salt. Carefully stir in flour. Spread in prepared pan.

Bake for about 18-22 minutes, until it looses it's glossy sheen and a toothpick comes out 2” from the side with only crumbs sticking to it. Cool completely before making the caramel.

Place caramel squares and 3 tablespoons heavy whipping cream in a medium sized microwave-safe bowl. Heat on HIGH power in 30 second increments, stirring well between each, for about 1 1/2 to 2 minutes, until caramel is melted and smooth. Pour caramel over the top of the cooled brownie pie, leaving a slight border around the edge. Let set for at least 2 hours, or overnight. (If letting sit overnight, store at room temperature loosely covered; the plastic wrap will stick to the caramel so make sure it's not touching it.)

Place chocolate chips and remaining 1/2 cup heavy whipping cream in a microwave-safe bowl of measuring cup. Heat on HIGH power for 1 minute, then whisk until smooth. If the chocolate will not all dissolve, you can heat in additional 15 second increments.

Pour ganache and spread over caramel layer. Top with crushed potato chips. (It’s best to do the ganache and chips within a few hours of serving.)

Store at room temperature and eat within 3 days.