Bring the heavy cream to a boil in a medium saucepan over medium heat.
Place the sugar and water in a large heavy bottomed saucepan over medium high heat. Bring to a boil, without stirring, for 8 minutes.
Lower the heat to medium low and slowly add the hot cream, stirring constantly to get rid of any lumps. (The mixture will bubble, so be careful while stirring.)
Add the espresso powder and continue to stir until well blended.
Remove from the heat and add the butter until completely melted, then add the vanilla.
Transfer to a bowl and let cool until ready to use for the carmelitas.
Preheat oven to 350 degrees. Spray an 8x8 pan with non-stick cooking spray. Line the pan with parchment paper with an overhang on two sides. Spray the parchment paper with non-stick cooking spray. Set aside.
In a large bowl, combine melted butter, brown sugar, vanilla, flour, oats, baking soda and salt. Stir together with a fork. Pat half of the mixture into the prepared pan. Bake for 10 minutes.
Remove from oven and sprinkle evenly with chocolate chips and pecans and then with the espresso caramel.
Crumble the remaining oat mixture over the caramel.
Return to the oven and continue to bake for 18-20 minutes, just until edges are lightly browned.
Remove from oven. Cool in pan on wire rack completely (at least 4 hours) before removing and cutting into bars.