Preheat your oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal later.
In a large mixing bowl, cream together 1 cup of salted butter, 2/3 cup of light brown sugar, and 1/2 cup of granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add in 2 large eggs and 2 teaspoons of vanilla extract. Mix until fully combined.
In a separate bowl, whisk together 2 1/4 cups of all-purpose flour and 1 teaspoon of baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in 2 cups of semi-sweet chocolate chips into the cookie dough.
Spread half of the cookie dough evenly into the prepared baking dish using a spatula.
In a microwave-safe bowl, combine 2 (10 ounce) bags of unwrapped caramels and 1/4 cup of heavy cream. Microwave in 30-second intervals, stirring in between, until smooth and fully melted.
Once the caramel is melted, stir in 3/4 cup of roughly chopped roasted peanuts and 20-24 pretzel twists, broken into pieces.
Pour the caramel mixture over the cookie layer in the baking dish and spread it evenly.
Spoon the remaining cookie dough over the caramel layer. It’s okay if it doesn’t cover completely; it will spread as it bakes.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are set.
Allow the bars to cool completely in the pan. Meanwhile, melt 12 ounces of chopped semi-sweet or milk chocolate along with 1 tablespoon of coconut oil in a microwave-safe bowl, stirring until smooth.
Once the bars are cool, drizzle the melted chocolate over the top. Let it set before slicing into bars.
