Step 1

Preheat oven to 350F. Slice a little more than half of the cookie dough into 1/4" rounds and lay in a single layer on a parchment lined 9-inch square baking pan.

Step 2

Use your fingers to press into a single, solid, even layer.

Step 3

Bake for 20 to 25 minutes or just until golden brown. Removed from the oven and let cool slightly.

Step 4

Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.

Step 5

Sprinkle chocolate chips over the slightly cooled chocolate chip cookie crust.

Step 6

Drizzle caramel on top of the chocolate chips.

Step 7

Crumble the remaining cookie dough (should be less than half remaining) over the top of the caramel. It doesn't have to be perfect or even.

Step 8

Return the carmelitas to the oven and bake for another 12-15 minutes or until just beginning to turn golden brown.

Step 9

Let cool to room temperature and then refrigerate for at least 2 hours.

Step 10

Sit out for 15 minutes before cutting and serving.