Preheat oven to 350°F. Line a 9-inch square pan with parchment and lightly grease.
Combine caramels and cream in a small saucepan over low heat. Stir until smooth, then add a pinch of flaky salt. Keep warm.
Whisk flour, baking soda, baking powder, and fine salt in a bowl.
Beat butter, brown sugar, and granulated sugar until light and creamy.
Beat in the eggs, then mix in vanilla.
Stir in the dry ingredients just until combined.
Fold in most chocolate chips; reserve a small handful for topping.
Press about two-thirds of the dough evenly into the pan.
Pour the warm caramel over the base, leaving a thin border.
Crumble remaining dough over caramel. Sprinkle reserved chips and a little flaky salt.
Bake 26–32 minutes until edges are golden and center is just set.
Cool completely in the pan. Chill 20 minutes for cleaner cuts. Lift and slice.