Preheat the oven to 350° F and grease an aluminum-lined 8" x 8" pan with cooking spray, or line the pan with parchment paper. Set aside.

With an electric mixer, beat together the butter and the sugars in a large bowl until creamy. Mix in the vanilla, and then add the eggs, one at a time, mixing slowly after each addition.

In a separate bowl, combine the flour, baking soda, and salt. Add this mixture into the butter/sugar mixture slowly, stirring well. Then, fold in the chocolate chips. Press the dough into the bottom of the prepared pan.

Pour about 3/4 of the jar of caramel on top of the dough layer, spreading until smooth. Reserve the remainder of the caramel for drizzling on the bars after baking. Spread the crushed pecans on top of the caramel layer.

Bake for 20-25 minutes. Keep an eye on the bars toward the end of baking to ensure that the caramel does not burn. At the end of baking, once the caramel has slightly browned, remove from the oven. Immediately sprinkle with additional chocolate chips. Drizzle the remaining caramel on the tops of the bars. Allow the bars to cool for about 30 minutes before cutting and serving. Enjoy!