Prep: Preheat the oven to 300°F. Spray a 9x13 pan with nonstick spray and set aside.
Batter: With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy.
Add flour, baking powder and salt. Mix until it forms a dough.
Bake: Press dough into prepared pan. Bake dough for 30-35 minutes, until golden brown.
Remove from oven and let it cool for 10-15 minutes.
Caramel Layer: Melt caramels and 2 TBSP milk in the microwave for 1 minute, adding 30 second increments as needed until caramels melt and mixture is mostly smooth. Pour on top of cooled cookie bars in pan. Refrigerate until set.
Chocolate Layer: Melt 1 cup chocolate chips and 2 TBSP butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on top of the caramel, until even.
Return pan to fridge for about 10 minutes. Melt remaining 2 TBSP chocolate chips and drizzle stripes on top, like the top of store-bought Twix bars have. Cut into squares while bars are still cold. (this makes cutting nice and even!) Enjoy!
Notes
These cookie bars will stay fresh for up to 3-5 days if stored in an airtight container, at room temperature.Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.