Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

In a medium mixing bowl, melt ½ cup of unsalted butter, then add ¾ cup of brown sugar and 1 teaspoon of vanilla extract, stirring until smooth.

Add 1 cup of all-purpose flour, 1 ½ cups of old-fashioned oats, ½ teaspoon of baking soda, and ½ teaspoon of salt to the wet mixture, mixing until a thick, crumbly dough forms.

Press half of the oat mixture firmly into the bottom of your prepared baking pan.

Bake the crust for 10 minutes or until lightly set and starting to turn a golden color.

Melt 16 ounces of soft caramels with ¼ cup of heavy cream over low heat, stirring continuously until smooth.

Once the base is out of the oven, sprinkle 1 cup of semisweet chocolate chips evenly over the warm crust and pour the caramel mixture over them.

Crumble the remaining oat mixture evenly over the caramel layer, leaving small gaps.

Return the pan to the oven and bake for an additional 15-18 minutes until the topping is golden brown and the caramel is bubbly.

Allow the baked Carmelitas to cool completely before slicing, cooling them in the refrigerator for best results.