PREHEAT OVEN TO 350 DEGREES

LINE A 8X8” PAN WITH ALUMINUM FOIL, SPRAY WITH COOKING SPRAY

MELT BUTTER AND TOSS INTO A STAND MIXER

ADD IN OATS, FLOUR, BAKING SODA, AND A PINCH OF SALT, MIX UNTIL COMBINED AND DOUGH IS FORMED

PUSH HALF THE DOUGH INTO THE BOTTOM OF THE PAN AND BAKE FOR 10-15 MINUTES UNTIL GOLDEN BROWN

WHILE DOUGH IS BAKING, MAKE CARAMEL

MELT UNWRAPPED CARAMELS AND CREAM IN A SMALL SAUCEPAN, MIX CONSTANTLY TO AVOID BURNING, ADD A PINCH OF SEA SALT

REMOVE DOUGH FROM OVEN AND SPRINKLE WITH CHOCOLATE CHIPS, COVER WITH CARAMEL

TAKE THE OTHER HALF OF THE DOUGH AND CRUMBLE IT OVER THE TOP OF THE CARAMEL

BAKE FOR 15-20 MINUTES UNTIL THE TOP LAYER IS GOLDEN BROWN

REMOVE AND LET COOL

REFRIGERATE FOR AT LEAST 4 HOURS UNTIL CARAMEL IS SET

SLICE INTO 12 BARS