Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper and spray the parchment with nonstick spray. Set aside.
In a large microwave-safe bowl, melt the butter, then whisk in the brown sugar and vanilla extract.
¾ cup salted butter, ⅔ cup light brown sugar, 1 Tablespoon vanilla extract
Stir in the flour, oats, baking soda, and ¼ teaspoon salt until a crumble forms.
1¼ cup all-purpose flour, 1¼ cup rolled oats or old fashioned oats, 1 teaspoon baking soda, ½ teaspoon salt
Add half of the oat mixture into the prepared baking pan and bake for 10 minutes.
While the oat mixture bakes, add the caramels, cream, and the remaining ¼ teaspoon of salt into a large microwave-safe bowl. Stir them together and microwave for 1 minute. Stir then heat again for 1 additional minute and stir until the mixture is smooth.
40 chewy caramel squares, ⅓ cup heavy cream, ½ teaspoon salt
When the crust is finished baking, evenly sprinkle the chocolate chips over the top of it.
1½ cup semi-sweet chocolate chips
Then pour the caramel sauce over the chocolate chips.
Next, sprinkle the caramel layer with the remaining crust mixture and use your hands to tap it down lightly.
Bake for another 15 minutes or until lightly browned.
Transfer the pan to a wire rack and then allow to cool completely before slicing.