Heat oven to 350°F. Line jelly-roll pan with foil. Combine crushed crackers and butter in bowl. Press evenly into prepared pan.
Bake in 350°F oven for 8 minutes. Cool on rack.
Heat cream in small saucepan to simmering. Add caramels; cook, stirring, until melted. Remove from heat; let stand 10 minutes.
Combine semisweet chocolate, coconut, white chocolate and pecans in large bowl. Spoon onto crust. Stir vanilla into caramel mixture. Drizzle over chocolate layer.
Bake in 350°F oven 20 minutes or until golden and bubbly. Cool on rack. Cut into bars. Refrigerate for up to 2 weeks.