• Preheat oven to 350 degrees F.
• Line a 9x9” square baking pan with parchment paper and lightly grease. Set aside.

Make the Caramel

• Add heavy cream and caramels to a medium saucepan.
• Warm over medium heat, stirring constantly, until caramels are melted.
• Transfer the caramel to a class measuring cup or bowl, set aside to cool slightly.

Make the Cookie Dough

• In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of a standing mixer, cream together butter, light brown sugar and granulated sugar.
• Add egg and vanilla to the butter/sugar mixture and beat for 1 minute.
• Add dry ingredients and beat until all the ingredients are thoroughly combined.
• Stir in the chocolate chips.

Assemble

• Press ⅔ of the cookie dough into the prepared pan. Use your fingers to make a “well’ in the cookie dough so the edges are slightly raised (see photos).
• Then, carefully and evenly pour the caramel over the bottom layer into the “well”
• Gently place the remaining cookie dough over the caramel, covering as much of the caramel as possible.

Bake & Cool

• Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
• Remove from oven, and immediately sprinkle the top of the cookie bars with flaky sea salt.