Directions

1. Preheat oven to 350 degrees F. Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Add the rolled oats and mix untill combined.
2. For filling, in a medium saucepan combine the reserved 2 tablespoons butter, caramels and sweetened condensed milk. Cook over low heat until caramels melts, stirring occasionally. Remove from heat. Stir 2 teaspoons vanilla and 1/2 teaspoon sea salt.
3. Press two-thirds (about 3-1/3 cups) of the flour-oat  mixture into the bottom of an ungreased 15X10X1-inch baking pan. Spread caramel filling evenly over the mixture. Sprinkle chocolate chips. Dot with the remaining rolled oats mixture on top.
4. Bake for about 25 minutes or until top is lightly browned. Cool pan on a wire rack. Cut into bars. Makes 60 bars.