2 1/4 c. flour
3/4 c. sugar
3/4 c. brown sugar
1 c. butter
2 eggs
1/2 tsp. baking soda
1 tsp. vanilla
1/4 c. water
16 oz. semi-sweet chocolate chips
1 pkg. Kraft caramels
1 sm. can evaporated milk
1 c. sliced almonds

Mix flour, sugar, brown sugar, butter, eggs, baking soda, vanilla, and water. Add 1/2 of chocolate chips to mixture. Pat into a greased oblong cake pan. Bake in preheated 350 oven for 12-15 minutes or until browning. Remove immediately and sprinkle remaining chips on top of cookie bars. Spread to make an even coat as they melt.

While cookies bake, melt caramels with evaporated milk over low heat, stirring every 2-3 minutes until smooth. Spread caramels evenly over chocolate. Sprinkle with almonds. Refrigerate.