Preheat your oven to 350°F (175°C). In a mixing bowl, combine softened unsalted butter, brown sugar, and granulated sugar, beating until creamy. Add one egg, mixing until well incorporated, then gradually stir in all-purpose flour, baking soda, and salt until a soft dough forms. Spread the dough evenly in a greased 9x13 inch baking pan and bake for 15-18 minutes, or until the edges are golden brown and the center is set but still soft.

While the cookie base is baking, prepare your caramel layer. If using pre-made caramel sauce, simply heat it over low heat until it's warmed through and pourable. If making homemade caramel, combine sugar and a splash of water in a saucepan over medium heat, stirring until melted and bubbly. Once your cookie base has finished baking, drizzle the warm caramel sauce evenly over the hot cookie layer, allowing it to seep into the warm surface.

After drizzling the caramel, take your creamy peanut butter and, using a spatula, spread it evenly over the caramel layer while it's still warm. This will allow the peanut butter to melt slightly, spreading effortlessly across the gooey caramel.

Sprinkle a generous amount of semi-sweet or dark chocolate chips evenly over the peanut butter layer, allowing them to melt slightly in the warmth. If desired, pop the pan back into the oven for about 2-3 minutes just to soften the chocolate chips, making them easier to spread.

Once the chocolate chips have melted, remove the pan from the oven and set it aside to cool completely at room temperature. For easier slicing, let the Better Than Anything Bars cool in the pan for at least 30 minutes.