Preheat the oven to 350oF. Line an 8” square baking pan with baking parchment.
Add the oats, flour, sugar, bicarbonate of soda, and sea salt to a large bowl and mix tocombine.
Pour in the melted butter and mix very well until all the ingredients in the bowl are completelycoated with the butter.
Tip two-thirds of the mixture into the prepared baking pan. Use a spatula to press it down.Use your fingers to press the mixture into an even layer with clean hands. The warmth fromyour hands will make the process easier.
Put the pan into the oven for 10 minutes.
Meanwhile, make the caramel by putting the soft caramels and heavy cream into a smallsaucepan set over low heat. Stir continuously with a wooden spoon until the caramels havemelted. Remove from the heat and reserve 2 tablespoons of the caramel sauce in aseparate bowl (you will use this for drizzling later). Set the caramel aside for now.
When the base of the Carmelitas has had 10 minutes in the oven, take the pan out andsprinkle over the chocolate chips and chopped chocolate.
Pour the caramel in an even layer over the top.
Spoon the remaining oats and flour mixture on top, and press down gently.
Return the pan to the oven and bake for 15 minutes or until the Carmelitas are a light goldenbrown.
Remove from the oven and leave to set in the pan for an hour or so. Turn the Carmelitas outand use a sharp knife to cut into 12 equal squares.
Drizzle over the reserved caramel and serve.