Carmelitas

Preheat the oven to 350 degrees. Line an 8×8 inch baking pan with parchment paper or aluminum foil sprayed with nonstick spray.
In a medium bowl, mix together the flour, rolled oats, brown sugar, baking soda, salt, melted butter, and vanilla extract with a fork.
Using a spoon and a fork, pat a little more than half of the mixture into your prepared pan and bake it for 10 minutes.
Meanwhile, add the unwrapped caramels and the heavy cream to a microwave-safe bowl. Microwave for 60-second intervals, stirring well after each interval, until the caramels are melted, and the sauce is smooth. Use a whisk towards the end of the melting process for a smoother caramel sauce.
Remove the baked oat mixture from the oven and sprinkle it with the chocolate chips.
Pour the caramel sauce over the chocolate chips. Sprinkle with the remaining oat mixture and bake for 15-20 minutes or until golden brown.
Cool completely before cutting. Once slightly cooled, you can speed the process up by placing the pan in the fridge.

Line your pan with parchment paper or aluminum foil sprayed with nonstick spray. The caramel sauce gets very sticky, and it tries to stick to the pan.
Quick oats can be substituted, but we prefer old-fashioned rolled oats for a chewier texture and finish.
Have the caramels unwrapped and ready to go before you start the recipe.
You can also make the caramel sauce on the stovetop over low heat, stirring very frequently until melted and smooth.
For a change of taste, try other chip flavors like dark chocolate, milk chocolate, white chocolate, or peanut butter.
Add chopped pecans, walnuts, peanuts, or macadamia nuts.
Store fully cooled bars in an airtight container on the counter at room temperature for up to 5 days or in the fridge for up to 8 days.