Preheat oven to 180 degrees celsius. Line a 20 X 20cm cake tin with baking paper or foil, leaving an overhang on two sides.
Place the butter into the TM bowl and melt on 80 degrees, 2 minutes, Speed 2.
Add the brown sugar and vanilla and mix on Speed 3, 10 seconds. Scrape down the sides of the bowl and repeat.
Add the plain flour, oats, bi-carb and salt to the bowl. Mix on Reverse, Speed 3, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Add half of the mixture to the tin and press down firmly. Bake in the oven for 10 minutes. (Set aside the other half of the mixture).
Meanwhile place the caramels, cream and salt into the TM bowl. Melt on 80 degrees, Speed 3, 4 minutes (scrape the sides after 2 minutes).
Spread the chocolate chips over the cooked oat base. Pour the salted caramel sauce over the top of the chocolate chips. Crumble the remaining oat mixture over the top.
Cook for approximately 15 minutes in the oven. The slice will be ready when the oats have turned golden and the caramel sauce in the middle is bubbling. Allow the slice to cool in the tin and then place in the fridge overnight.Take the slice out of the fridge and cut into squares.