1 c. all-purpose flour
1 c. quick cooking oats
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter
3/4 c. sugar
1 (14 oz.) pkg. caramels
1/3 c. evaporated milk
1/2 c. chopped nuts
1 c. butterscotch or chocolate chips

For the cookie crust, combine flour, oats, baking soda and salt. In mixing bowl, beat butter for 30 seconds. Add sugar and beat until fluffy. Beat in oat mixture until crumbly. Do not overmix (you may need another 1/2 cup or so of oats to make the mixture crumbly).

Reserve 1 cup of this crust mixture and press the remainder in a 9 x 13 x 2 inch pan. Bake at 350 degrees for 10 minutes. Cool in the pan for 10 minutes.

In saucepan, cook unwrapped caramels and evaporated milk over low heat until caramels melt and mixture is smooth. Spread over prebaked cookie crust. Sprinkle the nuts over the top, then the reserved crumbs and butterscotch or chocolate chips. Bake at 350 degrees for 15-20 minutes or until top crumbs are golden. Cool in pan on a wire rack. Cut into bars.

Makes 32.