Preheat the oven to 350°F. Line a 7x11-inch baking dish with foil and spray with cooking spray, set aside.
In a large bowl cream ½ cup salted butter, softened to room temperature with ⅓ cup packed light brown sugar until smooth with an electric hand mixer.
Add in 1 cup all-purpose flour and stir until combined.
Press the mixture into the bottom of the prepared baking dish.
Bake for 15 minutes until lightly golden brown.
Remove from oven then sprinkle the 12 ounce bag of semi-sweet chocolate chips evenly over the crust, followed by 1 ½ cups chopped pecans then 1 ½ cups caramel bits.
Pour the 14 ounce can of sweetened condensed milk over everything trying to cover the top as best you can.
Bake for 30-35 minutes until golden brown on top.
Let the bars cool in the pan completely. Once they are completely cool, lift out of the pan then cut them into bars and serve.
Notes
Switch up your chocolate chips to milk or dark chocolate if you'd like.
These can also be made in a 9x9-inch baking pan (the bars will just be thicker).
Lining the baking dish with aluminum foil makes it easier to remove them after baking.