PREP: Preheat the oven to 350 degrees F. Lightly grease and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal later.
CARAMELS: In a pot over medium-low heat, combine the unwrapped caramels and heavy cream. Stir with a wooden spoon until completely smooth, then set aside to slightly cool and thicken.
BATTER: In a large bowl, mix together the room temp butter, brown sugar, flour, oats, baking soda, vanilla extract, and salt using electric hand mixers until a thick dough forms. Divide the mixture in half and press half of it into the prepared pan.
BAKE BASE: Bake the base for 8 minutes, then remove from the oven. Sprinkle the chocolate chips evenly over the crust. Pour the melted and slightly cooled caramel over the chocolate chips, gently smoothing it into an even layer.
BAKE BARS AGAIN: Crumble the remaining oatmeal mixture over the caramel layer (don't press it down), then bake for another 13-18 minutes until the edges are lightly browned and the top is set.
LET STAND: Remove from the oven and allow to cool at room temperature for at least 1 hour before cutting into bars. These bars are best enjoyed within 2-4 days when stored in an airtight container.
Video
Notes
Note 1: Use soft, individually wrapped, high-quality caramels; Werther's is my top choice. Either weigh unwrapped caramels to get 11 oz or measure to get 3 full cups. Once unwrapped, immediately add the caramels to the pot, as they begin to soften and may stick to any surface they touch.Note 2: I love milk chocolate chips, but if you prefer less sweetness or like dark chocolate more, go for semi-sweet or dark chocolate chips instead.