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Preheat the oven to 325ºF and line a 9x13 metal baking pan with parchment paper. Lightly grease the parchment.
Prepare the caramel sauce, omitting the water, and let cool while preparing the rest of the recipe.
Follow my recipe as directed, but reduce the sweetener to ½ cup. Do not make the frosting. Spread in the prepared pan and drizzle the top with about ⅓ of the caramel sauce.
Follow my recipe as directed, except omit the walnuts and reduce the sweetener to ½ cup. Hold back some of the chocolate chips. Use your fingers to crumble into small portions and sprinkle over the top of the brownies.
Bake the bars for 18 to 25 minutes, until the brownie batter is just set (the cookie part may still be a little soft). Remove and sprinkle with the remaining chocolate chips, then let cool completely in the pan.
Lift the bars out carefully by the overhanging edges of parchment. Drizzle with more caramel sauce and cut into 20 bars.