Preheat oven to 325 degrees F. Line an 8X8 baking dish with parchment paper, making sure the sides are fully covered and there's a bit hanging over the edge so you can lift the bars out later.

In a large bowl, mix together the sugar and ½ stick of melted butter using a hand mixer until smooth. Add in the salt and cocoa powder, then mix again until fully combined.

Next, beat in the eggs and vanilla. Add the flour and continue mixing until everything is blended into a thick brownie batter. Pour the batter into the prepared baking dish, spread out evenly and bake for 20-25 minutes.

Wait till brownies are close to being done baking and make the caramel layer. In a small microwave-safe bowl, add the heavy cream and caramels. Microwave in 30 second intervals, stirring in between, until mixture is melted and smooth.

Pour the warm caramel over the baked brownies and spread out evenly. Let the pan cool for about 10-15 minutes, then place in freezer for 25 minutes or until caramel is harden.

While the caramel sets in freezer, make the cookie dough layer. In a large bowl, mix together the brown sugar, regular sugar and ½ cup of softened butter until light and fluffy.

Add the heavy cream and vanilla and mix again. Stir in the salt and flour, then fold in the chocolate chips. Spread the cookie dough layer over top of harden caramel.

For the final layer, melt the remaining chocolate chips with a bit of oil in a microwave-safe bowl in 30 second intervals, stirring in between until smooth. Pour the melted chocolate over the cookie dough and spread evenly.

Place the pan in the fridge to set. Once firm, slice into bars and enjoy!