Preheat oven to 375 degrees F.

Cut cookie dough into thick slices.

Press the cookie dough slices onto the bottom of an 8-inch square pan that has been sprayed with cooking spray.

Prick the dough several times with a fork.

Bake for 15 to 17 minutes, or until lightly browned.

Microwave caramels and 1/4 cup whipping cream in a medium microwaveable bowl on HIGH for 1-1/2 to 2 minutes, stirring after each minute until caramels are completely melted and the sauce is well blended.

Stir in pretzel twists.

Pour the caramel-pretzel mixture over the baked cookie crust.

Spread to completely cover the crust.

Microwave the chocolate and the remaining 1/4 cup of cream in a separate microwaveable bowl for 2 minutes, stirring every 30 seconds, or until the chocolate is almost melted.

Stir until the chocolate is completely melted and the mixture is well blended.

Pour the melted chocolate over the caramel layer in the pan.

Spread to completely cover the caramel layer.

Refrigerate for 2 hours or until firm before cutting into bars.