1. Preheat oven to 350°F. Slice a little more than half of the cookie dough into 1/4″ rounds and lay in a single layer on a parchment-lined 9-inch square baking pan.
2. Press the dough into a solid, even layer.
3. Bake for 20-25 minutes or until golden brown. Let cool slightly.
4. In a microwave-safe container, combine unwrapped caramels and evaporated milk. Heat on high for 1 minute, then stir and heat in 30-second intervals until melted.
5. Sprinkle chocolate chips over the cooled cookie crust.
6. Drizzle melted caramel on top of the chocolate chips.
7. Crumble the remaining cookie dough over the caramel.
8. Return to the oven and bake for another 12-15 minutes until golden brown.
9. Let cool to room temperature, then refrigerate for at least 2 hours.
10. Sit out for 15 minutes before cutting and serving.

PREP TIME & NUTRITION:
Prep Time: 5 minutes, Servings: 16, Calories: 377, Net Carbs: 54g, Fats: 17g, Protein: 4g