Preheat your oven to 300°F (150°C).

In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until well blended. Press into the bottom of a parchment-lined baking dish.

In a medium saucepan over medium heat, add sugar and stir continuously until it melts and turns golden amber, about 5 to 7 minutes. Carefully stir in heavy cream and continue stirring until smooth, around 2 minutes more.

Pour caramel evenly over the pressed crust, sprinkle chocolate chips on top, allowing them to melt slightly.

Bake for approximately 10 minutes until heated through and chocolate chips are shiny.

Allow to cool in the baking dish for at least 30 minutes, then cut into squares with a sharp knife.