Preheat oven to 350F. Line an 8x8-inch pan with foil and spray with cooking spray. Set aside.

In a microwave-safe bowl, melt butter for about 90 seconds.

Add brown sugar and vanilla, whisk until smooth.

Stir in flour, oats, baking soda, and salt until mixture is thick.

Spread half of this mixture into the prepared pan and press flat.

Bake for 10 minutes while preparing caramel sauce.

Combine caramel squares and heavy cream in a microwave-safe bowl; melt in 60-second bursts, stirring between each, until smooth.

Remove baked crust, sprinkle evenly with chocolate chips, pour caramel evenly over chocolate.

Crumble remaining oat mixture over caramel and bake for an additional 16-18 minutes.

Cool completely before slicing. Let caramel set for at least 4 hours or overnight.