Caramel Oat Bars

Ensure the unsalted butter and heavy cream are at room temperature. Measure out all ingredients and have them ready.
In a heavy bottomed saucepan, pour the water into the pan and then pour the sugar on top avoiding the sides, and then add ¼ teaspoon lemon juice. Stir gently to moisten the sugar, but do not stir once it begins heating.
Place the saucepan over medium high heat. Allow the mixture to come to a boil without stirring. Watch closely as it cooks.
Continue heating until the sugar mixture turns a deep amber color. You can gently swirl the pan to move the caramel around and ensure even coloring, but avoid stirring. This process should take around 8-10 minutes. Do not let it darken too much, as it can taste burnt.
Once the caramel reaches the desired color, immediately remove the saucepan from the heat.
I like to wear an oven mitt to protect my hand from the steam. Carefully add 5 tablespoons of room temperature unsalted butter to the caramel. Stir gently until fully incorporated. Then, slowly pour in ½ cup of room temperature heavy cream, stirring continuously. The mixture will bubble up; keep stirring until smooth.
Stir in 1 teaspoon of vanilla extract and 1 teaspoon of sea salt. Mix until well combined. set aside and make sure its cooled down before using.

Preheat the oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper, letting it hang over all sides for easy removal later. Lightly spray the parchment with nonstick spray.
In a large bowl, mix the melted butter, brown sugar, vanilla, cinnamon, and salt until well combined.
In a separate bowl, whisk together the flour, baking soda, and oats. Add to the butter mixture and stir until everything is fully combined.
Press half of the oat mixture firmly into the bottom of the prepared pan in an even layer. Bake for 10 minutes, then remove and set aside.
Measure out 1 cup of caramel sauce and stir in 1 tablespoon plus 1 teaspoon of flour until smooth.
Pour the caramel over the warm base and carefully spread it into an even layer (the pan will be hot).
Sprinkle the remaining oat mixture evenly over the caramel.
Bake for 18 minutes, covering loosely with foil if the top starts browning too quickly.
Remove from the oven. The center will look very liquidy, but it will set as it cools on the counter. Let it cool for a few hours, you can also refrigerate after it cools down a bit.