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Andy's extended family has a big gathering twice a year - once for Christmas and one for summer. The summer event is held at a house on a lake in Wisconsin - lots of food and water fun. Unfortunately, the weather was chilly and windy so very little in the way of water and boat fun. But there was a four month old puppy that the kids and I spent far too much time loving or was it just enough? I'd planned to make these Chocolate Chip Caramel Bars - but Aldi had no Caramel. Oh come on. I stood in the store knowing full well I didn't have time to find caramels elsewhere and decided to try the sweetened condensed milk in the crockpot method. Basically you cook it in the can on low in a crockpot for 6-8 hours. You let it cool, open and you have dulce de leche! Caramel! It worked!! I did end up cooking it in a pot a little longer since it wasn't as dark as I was hoping, also that helped make it thinner so I could dollop it on the bars. Here's why I had to dollop... I was racing through getting things baked and ready and rolling and didn't read the recipe correctly - use half the dough, bake for 10 minutes, add the caramel - then the rest of the dough... so... that's neat. Guess what? They turned out anyway. In fact, I think that pan was the first was empty at the party. Yay! I do love an empty pan. I even had one to make sure and it sure was good. Maybe next time I'll try with real caramels and, oh I don't know, follow the recipe? What a concept!

Chocolate Chip Caramel Bars
1 cup (2 sticks or 226g) butter, room temperature
1½ cups brown sugar
1 teaspoon vanilla
2 large eggs, room temperature
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate morsels
Caramel Sauce
5 ounces evaporated milk
1 package (11 ounces) caramel bits or wrapped caramels (be sure to unwrap if using the wrapped caramels)

Heat oven to 350°F.
Add butter, brown sugar, and vanilla to a large bowl and with a hand-held mixer, cream ingredients until they are lighter and fluffier. Add in eggs, mixing well after.
Add the flour, baking soda, and salt and mix on low until combined. I usually add my chocolate morsels right into the cookie dough and mix with the hand-held mixer, but you can also stir them in by hand.
In a prepared 8×12 or 9×13 baking dish, press half of the cookie dough down. Try to get an even layer. Set the remaining cookie dough aside.
Bake for 10 minutes. While the cookie bars are baking, prepare the caramel.
In a saucepan over medium heat, add the evaporated milk and caramel bits. Stir frequently for about 8 minutes, or until the caramels are melted and the evaporated milk is fully incorporated. Remove from heat.
Carefully remove the cookie bars from the oven and place on a heat-safe surface.
Pour the caramel sauce over the bars making sure to get it into every nook and cranny.
Carefully start placing flattened dollops of the remaining cookie dough over the hot caramel. I find it works best to pick up a small handful, flatten it in your hand a bit, and then place that directly on top of the caramel. Do this with all remaining cookie dough. It is ok if there is some caramel showing.
Bake for an additional 15-18 minutes, or until the caramel is bubbling and the cookie is golden brown.
Allow bars to cool to room temperature and then cut and serve.