Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan to prevent sticking.

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the semi-sweet chocolate chips.

Assemble the Base Layer: Spread half of the cookie dough evenly into the prepared baking pan. Bake in the preheated oven for 8–10 minutes, until the edges are lightly golden. Remove from the oven and set aside.

Prepare the Caramel Filling: In a double boiler or a heatproof bowl set over simmering water, melt the unwrapped caramel candies with the evaporated milk, stirring until smooth. Once melted, stir in the peanut butter until fully combined.

Layer the Caramel: Pour the caramel mixture over the partially baked cookie base, spreading it evenly.

Top with Remaining Dough: Drop spoonfuls of the remaining cookie dough over the caramel layer. It’s okay if some caramel peeks through.

Final Bake: Return the pan to the oven and bake for an additional 15–20 minutes, or until the top is light golden brown.

Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into squares and enjoy.