Preheat oven to 350F. 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.

Use your fingers to press into a single, solid, even layer.

Bake for 20 to 25 minutes or just until golden brown. Removed from the oven and let cool slightly.

Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.

Sprinkle chocolate chips over the slightly cooled chocolate chip cookie crust.

Drizzle caramel on top of the chocolate chips.

Crumble the remaining cookie dough (should be less than half remaining) over the top of the caramel. It doesn't have to be perfect or even.

Return the carmelitas to the oven and bake for another 12-15 minutes or until just beginning to turn golden brown.

Let cool to room temperature and then refrigerate for at least 2 hours.

Sit out for 15 minutes before cutting and serving.