For the bars

Preheat oven to 350.  Line an 8×8 inch metal baking pan with parchment paper.  In a mixing bowl cream the butter and peanut butter with the brown sugar.  Add the flour, oats, salt and soda and mix to combine.  Stir in the chocolate chips.

Spread half of the dough mixture onto the bottom of the 8×8 pan and bake for 15 minutes to set.  Remove from oven and pour 1/2 cup caramel sauce over the bar cookie.  Gently spread the caramel then sprinkle chocolate chunks over the top.  Finish by dropping spoonfuls of the remaining dough on the top of the caramel and chocolate, and pressing gently to spread out the dough.  It’s ok for some caramel and chocolate to peak through, but try to get decent even coverage if possible.  Return to the oven and bake for an additional 12-15 minutes.  The bars should be set and a bit golden on top.  Allow to cool to room temperature before slicing.

For the caramel sauce

Heat the sugar in a small saucepan over medium high heat.  The sugar will liquify and start to become amber in color.  Swirl the liquid sugar around the pan to even the color.  Once a golden amber has been reached, add the butter and stir until the butter is melted and incorporated.  Reduce the heat to low, then add the cream, being careful to avoid steam and splatters.  Stir the cream into the caramelized sugar and allow to boil at low temp for another minute or two so the mixture is well blended.  Remove from heat and add a pinch of sea salt if desired.  This makes about 1 cup of caramel sauce.