50 light candy caramels (14 oz. pkg.)
1/2 c. evaporated milk or light cream
2 c. all-purpose flour (unbleached)
2 c. quick cooking oats
1 1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, melted
1 c. (6 oz. pkg.) semi-sweet chocolate chips
1 c. chopped pecans or peanuts

Melt caramels in evaporated milk in heavy saucepan (or microwave). Cool slightly. Combine remaining ingredients, except chocolate chips and crumbs in mixing bowl. Press half of crumbs into greased 13x9 inch pan. Bake in preheated oven 350 for 10 minutes.

Remove from oven. Sprinkle with chocolate chips and nuts. Spread carefully with caramel mixture. Sprinkle with remaining crumb mixture. Bake 15-20 minutes longer or until golden brown. Chill 1 or 2 hours. Cut into 48 bars.