Preheat your oven to 350°F and line a 13x9” pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray.

Using your hands, press out the sugar cookie dough into an even layer that covers the bottom of the pan.

Bake for approx. 12-15 minutes or until the cookie dough layer appears set and is a light golden brown. Cool completely.

Once cooled, pour the caramel over the top of the sugar cookie base. Refrigerate for about an hour or until the caramel is still tacky but not as fluid.

While the caramel sets, cream together the butter, brown sugar and granulated sugar in a stand mixer with paddle attachment until creamy, about 2 minutes.

Add in the vanilla and milk. Gradually add in the flour until a soft dough comes together. Stir in ONE (1) cup of the chocolate chips.

Very gently press the cookie dough mixture onto the caramel layer. I like to flatten chunks of dough in my hand and kind of puzzle-piece it on top of the caramel layer so the caramel doesn’t ooze out. Refrigerate the bars for about 30 minutes.

In a medium microwaveable bowl, melt together the remaining chocolate chips and the heavy cream for 30 seconds on HIGH power, stirring after.

Microwave for another 30 seconds and stir again, until chocolate chips are melted and the mixture is smooth.

Spread the mixture over the top and in an even layer.

Refrigerate once more for about 20 minutes to set the ganache topping before cutting into squares.

Store leftovers in the fridge, covered. Allow to briefly come to room temperature before serving.