Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and spread chocolate chip cookie dough evenly. Bake for 12-15 minutes, until golden and firm. Cool.

In a saucepan over low heat, combine unwrapped caramels with a splash of water or cream. Stir until smooth, about 5-7 minutes. Pour over cooled cookie base, cool for 10 minutes.

In another saucepan, combine sugar, corn syrup, and water. Boil while stirring for 10 minutes until thick and light amber. Fold in marshmallow fluff. Spread over caramel, let set for 15 minutes.

In a heatproof bowl, combine chopped chocolate and heavy cream. Melt in microwave. Fold in Rice Krispies, pour over nougat layer, spread, let set at room temperature for 20 minutes, refrigerate for 1 hour.

Once set, use a warm knife to cut the bars into squares or rectangles. Serve chilled, store leftovers in an airtight container up to 4 days.