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Preheat your oven to 350°F (175°C).
In a bowl, mix the crushed graham crackers, melted butter, and sugar. Press the mixture into an 8×8-inch baking dish lined with parchment paper.
Bake for 8–10 minutes, then set aside to cool.
In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Microwave in 30-second intervals, stirring until smooth.
Pour the melted caramel over the cooled base, spreading evenly. Let it set for 10–15 minutes.
Melt the chocolate chips in a microwave-safe bowl, adding the vegetable oil if desired. Heat in 20-second intervals, stirring until fully melted.
Pour the chocolate over the caramel layer, spreading it smoothly. Use a toothpick or fork to create swirls for a decorative touch.
Refrigerate for at least 2 hours or until firm.
Slice into bars and enjoy the buttery crunch and caramel goodness!