Preheat the oven to 350ºF. Generously butter an 8x8 baking dish.
In a microwave safe bowl, pour heavy cream over the caramels and heat on high in 30 second intervals, stirring well after each interval until melted and smooth. Set aside.
In a large bowl, whisk together flour, oats, brown sugar, baking soda, and ¼ teaspoon salt. Add melted butter and vanilla and use a fork to stir until evenly combined. Press half of the oat mixture into the bottom of the prepared baking dish and bake for 10 minutes. Remove from the oven and sprinkle with chocolate chips. Pour the caramel evenly over the chocolate layer and sprinkle with the remaining oat mixture. Bake 16-20 minute until lightly golden. Remove from the oven and sprinkle lightly with coarse salt to taste.
Allow to cool 20 minutes at room temperature before transferring to the refrigerator to chill until cool enough to cut into squares (about 2 hours). Cut into squares and store in an airtight container at room temperature.