1 3/4 c. unsifted flour
1/2 c. firmly packed brown sugar
1/2 tsp. salt
1 c. chopped California walnuts
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated)
1 (20 oz.) can Wilderness apple filling or topping
1 c. quick cooking oats
1/2 tsp. baking soda
1 c. cold butter
20 caramels, unwrapped

Preheat oven to 375 degrees. In large bowl, combine flour, oats, sugar, baking soda and salt; cut in butter until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of 13"x9" baking pan. Bake 15 minutes. Add walnuts to reserved crumb mixture. In heavy saucepan, over low heat, melt caramels with sweetened condensed milk, stirring until smooth. Spoon apple filling over prepared crust; top with caramel mixture then reserved crumb mixture. Bake 20 minutes or until set. Cool. Serve warm with ice cream. Makes 10 to 12 servings.