Preheat oven to 325 degrees. Prepare a 9x13 baking dish by lining it with parchment paper and spraying it with a non-stick spray.

In a large bowl, combine the butter, powdered sugar, granulated sugar and vanilla and mix together until the butter is well combined. Slowly add in the flour and mix well until all of the flour is added.

Take 3-4 cups of the dough mixture and press it into the bottom of your prepared baking dish. Bake for about 25 minutes, until the base is set and the edges are golden. Set aside to cool.

While cooling, pour the caramels and heavy cream into a pan and stir together on the stovetop until it’s all melted and gooey. Pour the caramel over the cookie base.

Evenly spread the chocolate chips all over the top of your caramel layer.

Then, using a small cookie scoop or a tablespoon, scoop out some dough from the remaining dough in your bowl. Roll the dough into a ball and press it flat like a disc, then lay them all over your chocolate chip layer allowing them to overlap a little bit.

Bake for 35-40 minutes, until the top is golden brown. Set out to cool completely. The bars look the prettiest when they have cooled completely, but if you must cut them warm you can.. they will just be a little gooey.

Yields : 24 bars

Taste : the crust is like a buttery shortbread cookie with a gooey layer in the middle of chocolate and caramel.. almost similar to the cookie and filling of a twix bar. So good!