• Preheat oven to 325°F, and line an 8x8-inch pan with parchment paper.

Shortbread Crust

• Using a stand or hand mixer, combine all ingredients for the shortbread crust on low speed until soft, crumbly dough forms. Place the dough into prepared pan and press evenly.
  14 tablespoons unsalted butter, ½ cup light brown sugar, ½ teaspoon salt, 2 cups all-purpose flour
• Bake for 20 to 30 minutes or until golden brown then remove from the oven to cool.
• Preheat oven to 350°F (for a later step).

Caramel and Chocolate Filling

• Sprinkle the cup of chocolate chips over the cooled crust.
  1 cup semi-sweet chocolate chips
• In a saucepan, combine caramel squares (or bits) and heavy cream.
  10 ounces caramel squares, ½ cup heavy cream
• Cook over medium heat and stir every couple of minutes until the mixture begins to melt. Once the mixture starts to melt, stir continuously.
• After caramel mixture melts, pour over the chocolate chips.

Oatmeal Crust

• Using a mixer or a large spoon and bowl, combine all ingredients for the oatmeal crust. A soft mixture will form and should hold its shape when pressed. Using your fingers or a spoon, place the mixture on top of the caramel.
  6 tablespoons unsalted butter, ⅓ cup light brown sugar, ½ tablespoon pure vanilla extract, ½ cup all-purpose flour, ½ cup old fashioned oats, ½ teaspoon baking soda, ¼ teaspoon salt
• Bake for 15 minutes. The caramel will begin to bubble and oatmeal topping will start to brown. Allow to cool for at least 30 minutes then transfer to the refrigerator. Let the bars chill in the refrigerator until set completely.
• Cut into squares and serve. Store in an airtight container for up to 3 days.