Preheat your oven to 350°F and prepare an 8×8 inch baking pan by lining it with parchment paper.

Melt the butter in a mixing bowl. Stir in the packed light brown sugar until well combined, followed by the vanilla extract.

Combine the flour, oats, baking soda, and 1/2 teaspoon of salt into the melted butter mixture. Mix until a thick dough forms.

Press half of the dough evenly into the prepared baking pan. Bake for about 10 minutes or until lightly golden.

Melt the caramel candies and heavy cream together in a saucepan over low heat, stirring continuously until smooth.

Sprinkle chocolate chips over the baked crust, pour the warm caramel sauce on top, and crumble the remaining dough over it.

Bake for an additional 15-18 minutes until brown and bubbly. Cool completely for at least 4 hours before slicing.