Make the cookie bar

1. Preheat oven to 350°F (180°C). Prepare a 9-inch square pan with baking spray and parchment paper that sticks above the sides of the baking pan on two sides for easy removal later. Set aside.
2. Combine the flour, baking soda and salt in a medium sized bowl and set aside.
3. Add the butter and sugars to a large mixer bowl and beat on medium speed until light in color and fluffy, about 2-3 minutes. Scrape down the sides of the bowl a few times to be sure all is well incorporated. You should be able to see the change in color and texture happen and know it’s ready.
4. Add the egg, vanilla extract and beer and mix until well combined.
5. Add the dry ingredients and mix until the dough is just combined. Do not over mix.
6. Stir in the chocolate chunks, peanut butter chips and bacon just until evenly distributed.
7. Press the cookie dough evenly into the prepared pan.
8. Bake for 18-25 minutes, or until the edges begin to turn golden and the center just looks set.
9. Remove from oven and allow to cool completely in the cake pan.

Add the caramel and toppings

1. To make the caramel, add the unwrapped caramels and beer to a large pot over medium heat. Stir regularly until combined and fully melted.
2. Pour about half of the melted caramel mixture on top of the cooled bars and spread evenly. Set the rest aside.
3. Sprinkle the potato chips, pretzels and bacon evenly over the caramel sauce.
4. Drizzle the remaining caramel sauce evenly over the top of the bars. Set aside.
5. To make the chocolate drizzle, heat the heavy whipping cream until it just begins to boil. Pour the hot cream over the chocolate chips and let them sit for 2-3 minutes, then gently stir until the chocolate is melted and everything is well combined.
6. Drizzle the chocolate over the top of the bars, then allow everything to cool and firm up and in the fridge.
7. When cool, use the overhanging parchment paper to lift the bars out of the pan and cut into bars.
8. Store the bars in an air-tight container in the fridge. Serve chilled or at room temperature. Best if eaten within 4-5 days.