1 bag Kraft caramels (about 24)
1/2 cup evaporated milk
1 cup all-purpose flour
1 cup quick-cooking rolled oats
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter or margarine, softened
1 cup semisweet chocolate chips
1/2 cup chopped walnuts or pecans
Heat oven to 350 F.
Melt caramels and evaporated milk on low heat or microwave on medium power for 5 minutes, stirring until smooth.
Combine flour, oats, brown sugar, baking soda and salt in large mixing bowl. Cut in butter until mixture is crumbly. Press half of mixture into 9 inch (23 cm) square cake pan.
Bake for 10 minutes.
Sprinkle chocolate chips and walnuts evenly over baked crust. Pour caramel mixture on top. Sprinkle with remaining crumb mixture.
Bake 20 to 25 minutes longer or until golden. Cool; cut into bars. Makes 24 bars.
Source: Bakers Best Chocolate Cookbook, 1995