Preheat and Prepare

Preheat oven to 375°F (190°C).

Grease a 9×13-inch pan or line it with parchment paper for easy removal.

Make the Cookie Dough

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Gradually stir in the flour mixture, mixing until just combined.

Fold in the chocolate chips.

Build the Base

Press half of the cookie dough into the bottom of the prepared baking dish to form an even base.

Bake for 8–10 minutes, just until lightly golden. Remove from the oven and set aside.

Make the Caramel Sauce

In a double boiler or saucepan over low heat, combine the caramels and evaporated milk. Stir constantly until the caramels are fully melted and smooth.

Stir in the peanut butter until fully blended and creamy.

Layer the Caramel

Pour the warm caramel-peanut butter mixture evenly over the baked cookie base. Use a spatula to spread it out if needed.

Add the Top Layer

Using a spoon, drop spoonfuls of the remaining cookie dough over the caramel layer. Do not spread—allow some of the caramel to peek through.

Final Bake

Return the pan to the oven and bake for 15–20 minutes, or until the top is lightly golden brown and set.

Remove from oven and allow the bars to cool completely in the pan before cutting.