Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with foil, greasing it well.

In a large mixing bowl, cream together the salted butter, light brown sugar, and granulated white sugar until light and fluffy.

Add in the eggs, vanilla extract, and kosher salt, blending until smoothly combined.

Gradually sift in the baking soda and all-purpose flour, mixing on low speed just until incorporated.

Gently fold in the semi-sweet chocolate chips with a spatula until evenly distributed.

Press about ¾ of the prepared dough evenly into the bottom of the greased baking pan.

In a medium saucepan over low heat, combine the softened caramels and sweetened condensed milk, stirring until melted and smooth.

Pour about ¾ of the caramel mixture evenly over the pressed cookie dough base.

Drop spoonfuls of the remaining cookie dough over the caramel layer.

Bake for 25-30 minutes, until the edges are set and the center is slightly soft.

Sprinkle flaked sea salt over the bars as soon as they come out of the oven.

Allow the bars to cool completely in the pan on a wire rack before cutting into squares.