Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan thoroughly, optionally lining it with parchment paper.

In a medium saucepan, combine 32 caramel squares and 1/2 cup of heavy cream. Stir on low heat until smooth and melted for about 5-7 minutes, then add 1/4 teaspoon of coarse sea salt and set aside to cool.

In a large bowl, combine 3/4 cup melted butter, 3/4 cup packed brown sugar, 1 cup all-purpose flour, 1 cup rolled oats, and 1 teaspoon baking soda. Mix until crumbly, reserving 1/2 cup for topping.

Press the remaining oatmeal mixture into the bottom of your prepared pan and bake for 10 minutes until lightly golden; cool for a few minutes.

Sprinkle 3/4 cup semi-sweet chocolate chips over the baked crust, then pour the caramel sauce evenly over the chocolate chips.

Crumble the reserved oatmeal mixture over the caramel layer, covering it completely.

Bake the layered pan for an additional 15 to 20 minutes until the edges are lightly browned and the top is set but soft.

Let the Carmelitas cool completely in the pan for at least 30 minutes before cutting into squares.