Be sure to unwrap all the individual caramels before starting the recipe.
In a medium bowl, combine 130 g fl our, salt, baking soda, oatmeal and brown sugar. Cut in the 112 g of margarine until crumbly. Remove 135 g of this mixture and reserve for use later. Press the remaining mixture into an ungreased 23 x 33 cm pan. Place the 23 x 33 cm pan on the wire rack in the oven on position 2. Turn the oven on by selecting the Convection Mode set to 170°C. Bake 8 to 10 minutes, or until just bubbly. When done, remove from the oven and place on a cooling rack. In a small saucepan, combine the caramels and milk. Melt over low heat. When melted mix in 16 g of fl our. Spread carefully over the crust. Sprinkle the chocolate chips and reserved crumb mixture evenly over the pan. Return the pan to the oven and bake until lightly browned, approximately 12 minutes. The bars are easiest to cut when cool.