Preheat oven to 350.

Stir together brown sugar, oats, flour, baking soda, and melted butter until completely combined.

Divide dough in half.

Press half of the dough into the bottom of a parchment lined metal 8x8 pan.

Bake in oven for 8-10 minutes or until golden brown.

While crust in baking, make caramel. In a saucepan combine heavy cream and caramel and stir often until caramel is completely melted. Be careful- this can burn very easily so don’t leave this unattended. Set aside.

Once crust is finished baking sprinkle on chocolate chips and pecans.

Pour caramel over the top.

Sprinkle on remaining dough.

Top dough with sea salt.

Bake in oven for an additional 18-20 minutes or until golden brown.

Let the carmelitas cool for 2 hours or until it is easy to cut. I don’t recommend refrigerating them to speed up the cooling process because it will make the caramel too cold and more difficult to cut.