Preparation of Baking Apparatus: Initiate by preheating the oven to a temperature of 350 degrees Fahrenheit. Subsequently, align a 9x13-inch baking dish with aluminum foil, ensuring to coat it generously with non-stick cooking spray.

Dough Formation: In the receptacle of an electric mixer, amalgamate the softened butter with the light brown sugar and granulated sugar until the concoction is light and fluffy, a process taking approximately two minutes. Incorporate the eggs, vanilla extract, kosher salt, and baking soda, ensuring thorough mixing. Utilize a spatula to scrape the sides of the bowl, guaranteeing an even blend.

Incorporation of Dry Ingredients: Diminish the mixer speed to low and gradually introduce the all-purpose flour into the mix. Continue the beating process until the constituents are combined, then manually fold in the semisweet chocolate chips.

Assembly of Base Layer: Press one-half of the cookie dough evenly into the bottom of the prepared baking dish.

Caramel Layer Preparation: In a medium saucepan, amalgamate the sweetened condensed milk with unwrapped soft caramels. Position the saucepan over medium-low heat, stirring persistently, until the caramels have completely melted and the mixture attains a smooth, homogeneous consistency. Once achieved, pour this caramel filling over the cookie dough layer in the baking dish.

Final Assembly: Utilize the remaining cookie dough, dropping it in small, teaspoon-sized clumps over the caramel layer. Proceed to bake the bars in the preheated oven for a duration of 25 to 30 minutes, or until the center of the bars is just set.

Finishing Touches: Remove the bars from the oven and, immediately, sprinkle the baked bars with flaked sea salt. Allow the bars to cool completely within the dish. Upon cooling, utilize the edges of the foil to lift the entire dessert out of the pan, facilitating ease of slicing. Store the bars in an airtight container at room temperature, ideally for no longer than 3 days for optimal freshness and quality.