FOOD + ENTERTAINING power to melt , about 90 seconds . Add the brown sugar , vanilla , and whisk until smooth .
Add the flour , oats , baking soda , optional pinch of salt , and stir until combined . Mixture will be quite thick .
Add about half ( just eyeball it ) of the mixture to the prepared pan , and smooth it with spatula or the back of a spoon , to create an even , smooth , flat layer ; set remainder aside .
Bake for 10 minutes . While it bakes , make the caramel sauce .
In a large microwave-safe mixing bowl , combine the caramels , cream , and salt , and heat on high power in 60-second bursts to melt caramels , stirring after each burst . It will likely take about 4 to 5 minutes total to melt ; heat until mixture can be stirred until smooth . Alternatively , combine caramels and cream in a medium saucepan , and heat over medium-low heat to melt , stirring nearly continuously , until mixture can be stirred smooth .
After 10 minutes , remove pan from the oven and evenly sprinkle with the chocolate .
Slowly and evenly pour caramel sauce over the chocolate .
Evenly crumble reserved oatmealbrown sugar mixture over the top .
Return pan to oven and bake for about 15 to 18 minutes , or until edges are lightly browned and center is bubbling slightly .
Allow bars to cool completely in the pan before slicing and serving , giving the molten caramel time to firm up . This can take up to 4 hours , or overnight , at room temperature . You can speed it up by placing pan in fridge with a sheet of foil over the top . If you don ’ t wait for bars to cool completely , they ’ ll be a literal hot mess . They ’ ll taste fine , but they won ’ t slice neatly with clean cuts .
MAKE AHEAD : Bars will keep airtight at room temperature for up to 1 week , or in the freezer for up to 4 months .
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