Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a microwave-safe bowl, combine the wrapped caramels and heavy cream. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and melted. Set it aside to cool slightly.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large mixing bowl, combine melted butter, brown sugar, and sugar. Beat on medium speed until the mixture is light and fluffy.
Add the egg, egg yolk, and vanilla extract to the sugar mixture. Beat until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until no flour streaks remain.
Gently fold in chocolate chips.
Spread half of the cookie dough mixture evenly in the prepared baking pan. Pour the caramel mixture over the dough, then spoon dollops of the remaining cookie dough over the caramel layer.
Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly soft.
Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out of the pan. Cut into squares and enjoy!
