Heat oven to 350 degrees.
Make the caramel by adding unwrapped caramels and cream into a microwave safe bowl. Microwave at 20 second intervals stirring until all are melted and smooth. Set aside.
Melt the butter in a saucepan over medium heat. Cook and stir often until it becomes brown in color, about 6 minutes. It will start to foam, then reduce down and then start to foam again.
When it starts to brown, stir constantly so it doesn't burn. When it's done the foam is light brown. Remove from heat and let cool for about 5-7 minutes.
Once cool, pour butter into a large mixing bowl.
Add sugar and brown sugar and mix with a hand mixer on low speed until combined. Set aside for a few minutes.
In a medium bowl combine flour, baking soda and salt. Set aside.
Add eggs into the cooked butter mixture and mix on low setting or by hand. Add in vanilla to the mixture.
Add flour mixture with the wet ingredients and mix until combined. Stir in chocolate chips.
Grease a 9 x 13 inch pan with non stick cooking spray.
Press half of the cookie dough into the prepared pan.
Go up the sides of the pan about 1/4 -1/2 inch. Spread and pat down the dough with hands until bottom of pan is completely covered.
Pour the caramel mixture over the cookie dough. Place the Hershey bar pieces over the caramel layer.
Place flattened pieces of the remaining cookie dough all over the chocolate pieces until mostly covered. (there will be spots that aren't covered).
Bake for about 30 minutes until golden brown.
Cool and slice into bars.