Prepare the Crust:
Preheat the oven to 375°F (190°C).
Spray a 9″x13″ baking pan with non-stick cooking spray.
In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until combined.
Add the flour, baking soda, and salt. Mix until the dough comes together.
Stir in the chocolate chips.
Press half of the dough evenly into the bottom of the prepared pan. Bake for 8-10 minutes, or until the dough is lightly golden brown.
Make the Caramel Sauce:
While the crust is baking, combine caramels and evaporated milk in a microwave-safe bowl.
Microwave on power level 5 for 1-2 minutes, stirring at 30-second intervals, until the caramels melt and blend with the milk.
Once melted, add the peanut butter and stir until smooth.
Assemble the Bars:
After baking the crust, remove it from the oven and spread the caramel sauce evenly over the top of the crust.
Drop spoonfuls of the remaining dough over the caramel layer.
Return the pan to the oven and bake for 17-20 minutes, or until the dough is golden brown and fully cooked.
Cool and Serve:
Let the bars cool completely in the pan before cutting into squares. For cleaner cuts, refrigerate the bars for 20-30 minutes.
