Preheat the oven to 350°F (175°C) and line an 8 x 8 or 9 x 9 pan with foil or parchment.

Melt caramel squares and heavy cream together in a small saucepan over low heat. Stir frequently until smooth and creamy, then set aside to cool slightly.

Mix the melted butter, brown sugar, flour, oats, and baking soda in a mixing bowl. Stir until fully combined, then pat half of this mixture evenly into the bottom of the prepared pan.

Bake the base for 10 minutes until just set; then remove from the oven and let it cool slightly.

Sprinkle chocolate chips generously over the baked base. Pour the warm caramel mixture on top, ensuring an even distribution.

Crumble the remaining oatmeal mixture over the caramel layer. Don’t worry if it’s not perfect; unevenness adds to the charm!

Bake again for another 15-20 minutes until the edges are lightly browned and the center looks set but still soft.

Cool completely before slicing into bars; this helps them set and makes for cleaner cuts.