Heat the oven to 350 degrees. Line a 9×13 baking pan with parchment paper. (enough to cover the sides as well)

In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Add the melted and slightly cooled butter to the flour mixture and stir together. You can either use a mixer or a plain old wooden spoon, whatever your biceps are in the mood for.

You should have a soft dough that is a little crumbly, if it looks too went then add a tablespoon of flour.

Press the dough into your baking pan and spread out so it covers the pan evenly. Bake for about 13 minutes until it just starts to turn golden brown.

While that is baking, combine the unwrapped caramels and heavy cream in a medium saucepan. Melt over low heat and stir constantly until smooth. Yum.

Once the bar/crust mixture is done baking, pour the caramel over the top. Then sprinkle the peanuts and chocolate chips over the caramel.

Return the whole thing back to the oven to bake for another 12-15 minutes. Once the caramel starts to bubble around the edges, then you know it’s done.

Let the whole pan cool for an hour or so and then cut into squares and serve.