Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.

In a medium bowl, mix together the flour, cocoa powder, and salt.

In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until combined.

Gradually add the dry ingredients to the butter mixture, stirring until a dough forms.

Press the dough evenly into the bottom of the prepared baking dish.

Bake for 15-18 minutes, or until the edges are set. Remove from the oven and let it cool completely.

Once cooled, spread the caramel sauce evenly over the cookie layer.

Place the baking dish in the refrigerator for about 30 minutes to allow the caramel to set.

After the caramel has set, melt the milk chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Pour the melted chocolate over the caramel layer, spreading it evenly.

Refrigerate the entire dish for another 30 minutes to allow the chocolate to harden.

Once set, lift the bars out of the dish using the parchment overhang and cut into bite-sized pieces.