Preheat Oven:

Heat oven to 350°F (175°C). Line an 8x8-inch or 9x9-inch pan with parchment paper, leaving an overhang for easy removal.

Make the Oat Crust:

In a medium bowl, stir together melted butter, brown sugar, and vanilla. Add flour, oats, baking soda, and salt, mixing until well combined.

Press and Bake Base Layer:

Press half of the oat mixture into the bottom of the pan. Bake for 10 minutes. Remove and set aside.

Prepare the Caramel Sauce:

While the base bakes, combine caramels and heavy cream in a saucepan over low heat. Stir until smooth and fully melted.

Assemble the Layers:

Sprinkle chocolate chips over the baked crust. Pour melted caramel evenly on top. Crumble the remaining oat mixture over the caramel layer.

Bake Again:

Return to the oven and bake for another 15–20 minutes, or until the top is golden and the edges bubble slightly.

Cool Completely:

Let bars cool in the pan, then refrigerate for at least 2 hours before slicing. This helps the layers set for clean cuts.