Preheat oven to 350 degrees.

Prepare a 9 x 13 inch pan by lining it with parchment paper. (The parchment paper isn’t necessary, but it makes cleanup a breeze!)

Unwrap the caramel squares and place them in the top pot of a double boiler. Add the half and half.

Fill the bottom pot of the double boiler with a shallow layer of water.

Put the top pot over the bottom and place on a burner over medium high heat.

Heat until the caramels are melted - stirring occasionally. Set aside while you assemble the oat bar mixture.

In a large mixing bowl, combine the flour, melted butter, oatmeal, brown sugar, baking soda, and salt.

Pat ½ of the oat crumb mixture in the bottom of the 9 x 13-inch pan. Try to cover as much of the pan as possible. But if there are small holes, that will be ok. Bake for 10 minutes, until it is just beginning to turn golden brown.

Remove from the oven and sprinkle chocolate chips over the warm crust.

Pour the melted caramel over the top, and then sprinkle on remaining oat crumb mixture. Try to distribute it as evenly as possible.

Bake an additional 15-20 minutes or until the top is starting to turn golden brown and caramel is bubbling on the sides.

Remove from oven and cool on a wire rack for 15 minutes, and then pull on the parchment paper to remove the squares from the pan.

Cool 10 minutes more and then cut into squares while they are still slightly warm.