Step 1

Preheat the oven to 350°F. Line the bottom of a 9x13 baking dish with parchment paper and spray the bottom and sides with non-stick cooking spray.

Step 2

Beat together the softened butter, granulated sugar, and brown sugar in the bowl of a standing mixer 1-2 minutes.

Step 3

Add the eggs, vanilla extract and cream on high speed for another 5 minutes.

Step 4

Mix together the flour, 1⁄2 teaspoon sea salt, and baking soda in a small bowl.

Step 5

Add to the creamed mixture and beat just until it is combined.

Step 6

Add in 2 cups of chocolate chips and beat for a few seconds to distribute them evenly in the dough.

Step 7

Place the dough into the refrigerator whilst preparing the caramel sauce (this will firm the dough sufficiently to make it easier to press into the pan).

Step 8

Unwrap the caramel candies and place them in a heavy bottomed saucepan.

Step 9

Pour sweetened condensed milk over the caramels. Heat over medium low, stirring frequently until they are fully melted and the mixture is smooth (about 8-10 minutes). Remove from heat.

Step 10

Add 1⁄2 teaspoon of sea salt flakes and stir into the caramel mixture.

Step 11

Press half of the cookie dough into the bottom of a prepared 9x13 pan. If the dough is too sticky, use a spatula or a sheet of plastic wrap to press down the cookie dough layer.

Step 12

Spread the caramel mixture in an even layer over the cookie dough base.

Step 13

Crumble the other half of the cookie dough mixture and sprinkle small pieces of dough over the caramel layer, covering most of the surface.

Step 14

Bake for 25 minutes or until the center of the cookie dough is set.

Step 15

Remove from the oven and sprinkle with another 1⁄2-1 teaspoon of sea salt flakes.

Step 16

Cool completely, then cut into rectangular bars or squares.