Preheat your oven to 375 degrees F (190 degrees C) and grease a 9x13 inch baking pan.

In a small bowl, combine the flour, baking soda, and salt; set aside.

In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is creamy.

Add the eggs one at a time, beating well after each addition. Gradually mix in the flour mixture until just combined, then stir in the chocolate chips.

Spread half of the cookie dough into the prepared 9x13 pan and bake for 8-10 minutes. Remove from the oven.

While the base is baking, melt the caramels and evaporated milk in a double boiler or a saucepan over low heat. Once melted, stir in the peanut butter until the mixture is smooth.

Spread the caramel mixture evenly over the partially baked cookie dough base.

Drop the remaining cookie dough by spoonfuls over the top of the caramel layer.

Bake for an additional 15-20 minutes or until the top is a light golden brown. Allow to cool completely before cutting into bars.