Preparation:
Preheat oven to 350 degrees.

Line a 13X9 baking dish with non-stick foil and liberally coat with non-stick cooking spray.

In a large bowl, use an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, scraping sides of bowl.

Turn the speed on low and add the flour. Beat to combine, then mix in the chocolate chips.

Press half the cookie dough into the bottom of the prepared baking dish.

In a double boiler, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.

Drop the remaining cookie dough over the caramel filling in small teaspoon-sized clumps. Bake the bars 25-30 minutes, until the center is just set.

Sprinkle with the sea salt and allow bars to cool completely.

Lift the bars out of the pan by the edges of the foil and cut.


Store in an airtight container at room temperature for up to 3 days.