Preheat oven to 350 degrees F/325 degrees F convection.  Oil a 9 by 13 inch pan.

In a large bowl, beat oils, sugars, vanilla, espresso, cinnamon, and ginger until light, fluffy, and fully combined.  Beat in the eggs one at a time.  Stir in the flour and baking soda.  Stir in the carob chips.  Spread half the batter in the prepared pan.

In a small bowl, stir together the almond butter and caramel.  Spread into an even layer over the batter.  Dollop the remaining batter on top, spreading it out as much as possible.  Bake about 25 minutes until golden brown and set on top.  Cool completely in the pan before slicing and serving.  Cookie bars may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months.  Thaw about 1 minute in the microwave.