Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, allowing some overhang for easy removal.​

Make the Caramel Filling: In a saucepan over medium-low heat, combine the unwrapped caramels, sweetened condensed milk, and butter. Stir continuously until the mixture is smooth and the caramels have melted completely. Remove from heat and let it cool slightly.​Baby Gizmo

Prepare the Cookie Dough Base: In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy. Add the creamy peanut butter and mix until well combined.​

Incorporate Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.​

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.​Baby Gizmo

Fold in Chips and Toffee: Gently fold in the semisweet chocolate chips, peanut butter chips, and toffee bits until evenly distributed.​Baby Gizmo+1Hugs and Cookies XOXO+1

Assemble the Layers: Press approximately two-thirds of the cookie dough mixture evenly into the prepared baking dish to form the base layer. Pour the slightly cooled caramel mixture over this base, spreading it evenly. Drop spoonfuls of the remaining cookie dough over the caramel layer; it’s okay if some caramel peeks through.​

Bake the Bars: Place the baking dish in the preheated oven and bake for about 30 minutes, or until the top is golden brown and set.​

Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out of the pan and onto a cutting board. Slice into desired sizes and enjoy.