• 32 caramel squares, unwrapped

  • 1/2 cup heavy cream

  • 3/4 cup butter, melted

  • 3/4 cup brown sugar, packed

  • 1 cup flour

  • 1 cup rolled oats

  • 1 teaspoon baking soda

  • 6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until
completely smooth; set aside.

In a separate bowl, combine melted butter, brown
sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the
bottom of an 8x8" pan.

Bake at 350 degrees for 10 minutes.

Remove pan from
oven and sprinkle chocolate chips over crust. Pour caramel mixture over
chocolate chips. Crumble remaining oatmeal mixture over caramel.

Return to oven
and bake an additional 15-20 minutes, until the edges are lightly browned.

Remove from oven and cool completely before cutting.