Preheat the oven to 350 degrees. Spray a 9” x 13” baking dish with cooking spray.

Press the cookie dough in an even layer on the bottom of the pan and place in the oven to bake for 10-12 minutes until slightly golden brown.

Remove and let cool.

In a small saucepan, unwrap the caramels and add the heavy cream and cook over low heat, stirring frequently until completely melted.

Pour over the cooled cookie crust and set aside.

In a large bowl, cream the butter and sugars together using an electric mixer until light and fluffy. Add in the heavy cream, vanilla and salt and mix.

Add in the flour and mix until incorporated.

Stir in the mini chocolate chips.

Drop scoops of the cookie dough over the caramel to create and even layer over the top.

The dough will be sticky, but small scoops dropped close together will make it easier to spread without messing up the caramel layer.

In a small, microwave safe bowl, place the remaining chocolate chips and peanut butter and heat in short increments until completely melted and smooth.

Pour over the top of the cookie dough and smooth with a spatula.

Sprinkle the top with sea salt flakes and place in the refrigerator to chill for 2 hours.

Once thoroughly chilled, slice into bars and serve.