Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.

In a small bowl, whisk together the flour, baking soda, and salt.

In a large mixing bowl, cream together the softened 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 mix in the dry ingredients, then stir in the chocolate chips until evenly distributed.

Press about half of the cookie dough into the prepared pan, spreading it evenly. Bake for 8–10 minutes, just until the dough starts to set. Remove from the oven but keep the oven on.

While the base layer is baking, combine the caramels and evaporated milk in a double boiler (or microwave in short intervals, stirring frequently). Once smooth, stir in the peanut butter until fully incorporated and creamy.

Pour the warm caramel-peanut butter sauce over the baked cookie base, spreading evenly with a spatula.

Drop spoonfuls of the remaining cookie dough over the caramel layer. It won’t cover the entire surface—and that’s okay! The caramel peeking through makes these bars look even more tempting.

Return the pan to the oven and bake for an additional 15–20 minutes, or until the top is lightly golden and the edges begin to pull away from the pan.

Allow the bars to cool completely in the pan—this step is key for clean slicing. For best results, chill them in the fridge for 30 minutes before cutting into squares.