I don't actually go looking for recipes often. Most of the time, the appear on my doorstep. Or, in this case, in my email. Pillsbury.com puts out a lot of great recipes. Not always easy, but often delicious. Having said that, my husband is brilliant -- he suggested placing a piece of wax paper in the bottom of the 13 x 9 and putting the top layer in as if it were the bottom layer, then pulling it all up. When placing it down on the caramel mixture, just flip it carefully, then peel back the wax paper. . .
Heat oven to 350*F. In large bowl, break up 1 roll of cookie dough. Stir or knead in 3/4 cup oats, 1/3 cup brown sugar, and 1 tsp vanilla, until well blended. With floured fingers, press mixture evenly in bottom of ungreased 13" x 9" pan to form crust.
Bake 13 - 18 minutes or until light golden brown.
Meanwhile, in same bowl, break up remaining roll of cookie dough. Stir or knead in remaining oats, 1/3 cup brown sugar, and remaining vanilla, until well blended. In large heavy saucepan, heat caramels, butter, and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth.
Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 - 25 minutes longer, or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate 1 hour or until firm.
With small spoon, drizzle caramel topping over bars. For bars, cut into 8 rows by 6 rows. Store in refrigerator.