1 3/4 c. Quaker Oats (quick or old fashioned, uncooked)
1 1/2 c. all purpose flour
1/2 tsp. baking soda
3/4 c. butter (melted)
1/4 c. water
6 oz. pkg. (1 c.) semi-sweet chocolate pieces
3/4 c. firmly packed brown sugar
1/4 tsp. salt (optional)
49 (14 oz. bag) vanilla caramels
1 c. chopped nuts

Heat oven to 350 degrees. Grease 13 x 9 inch baking pan. Combine oats, flour, brown sugar, baking soda and salt. Add butter, mixing until crumbly. Reserve 1 cup oats mixture for topping. Press remaining mixture onto bottom of prepared pan. Bake 10 minutes. Remove from oven. Meanwhile, combine caramels and water in medium saucepan. Melt over low heat, stirring until caramels are melted and mixture is smooth. Remove from heat. Sprinkle nuts and chocolate pieces over partially baked base. Drizzle caramel mixture over nuts and chocolate pieces to within 1/4 inch of pan edges. Sprinkle with reserved crumb mixture. Continue baking 15 to 18 minutes or until light golden brown. Cool completely. Chill until chocolate is set. Cut into 2 1/2 x 1 1/2 inch bars. Store tightly covered in cool, dry place. Makes 32 bars.