1. Line a 9×13 baking dish with parchment paper or nonstick spray. Preheat the oven to 350 degrees.

2. In a stand or hand mixer, beat the butter, sugar and brown sugar together until light and fluffy, about 2 minutes.

3. Add the eggs, vanilla, salt and baking soda. Mix again until all incorporated and scrape down the sides of the bowl as needed.

4. Add the flour a bit at a time and mix after each addition until just combined. Pour in the chocolate chips, mix again. Press half the cookie dough to the bottom of your prepared baking dish and set aside.

5. In a medium saucepan, combine the condensed milk and caramels. Continue stirring over low-medium heat until all is smooth.

6. Pour the caramel filling over the raw cookie dough base and use a spatula to smooth out evenly.

7. With the remaining cookie dough, drop in clumps over the caramel layer. About a teaspoon size for each clump, until the whole layer is covered.

8. Bake for 25-28 minutes, should be lightly golden on the top. Allow the bars to cool completely before cutting them into bars.