Preheat and Prep Your Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides to act as a “sling” for easy removal.

Cream the Butter and Sugar: In a large bowl, use a hand-held mixer on medium speed to cream the room-temperature butter, brown sugar, and vanilla for 2-3 minutes until light and fluffy.

Add the Eggs: Add the room-temperature eggs, one at a time, mixing well after each addition until fully incorporated.

Mix Dry Ingredients and Chocolate Chips: Add the all-purpose flour, baking soda, and salt. Mix on low speed until just combined. Do not overmix! Gently fold in the semi-sweet chocolate morsels with a spatula.

Press the Bottom Layer: Take half of the cookie dough and press it into an even layer in the bottom of your prepared 9×13-inch baking dish.

Par-Bake the Crust: Place the baking dish in your preheated oven and bake for 10 minutes. This sets the bottom crust.

Make the Caramel Sauce: While the crust is baking, add the evaporated milk and the caramel bits to a small saucepan over medium heat. Stir frequently for about 8 minutes, until all the caramels are melted and the sauce is smooth. Remove from heat.

Pour the Caramel: Carefully remove the baking dish with the hot crust from the oven. Immediately pour the hot caramel sauce over the crust, spreading it into an even layer.

Add the Top Cookie Layer: Take small spoonfuls of the remaining cookie dough, flatten them into small “patties” in your hand, and carefully place these dollops on top of the hot caramel layer. Continue until all the remaining dough is used. (Gaps are okay!).

Bake Until Golden: Place the baking dish back in the oven. Bake for an additional 15-18 minutes. The bars are done when the cookie top is golden brown and the caramel is bubbling around the edges.

Cool Completely: Remove the bars from the oven and place them on a wire rack. You must let them cool completely to room temperature (at least 1-2 hours) before slicing.