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Preheat oven to 350°. Grease a 13" x 9" baking pan with cooking spray, then line pan with parchment.
In a large bowl, mix flour, oats, butter, brown sugar, vanilla, and kosher salt until just crumbly and combined. Press half of oat mixture into prepared pan; reserve remaining oat mixture.
Bake crust until just beginning to turn golden brown, about 12 minutes. Let cool 10 minutes.
Meanwhile, in a small saucepan over low heat, cook caramels and milk, stirring occasionally, until caramels have melted, about 12 minutes. Stir in sea salt.
Scatter chocolate chips over crust. Pour caramel over chips. Gently spread caramel to cover chocolate. Top caramel with reserved oat mixture, flattening out oats.
Bake carmelitas until oat crumble is golden and caramel is bubbling around the edges, about 25 minutes. Let cool in pan. Slice into squares.