1 c. butter
2 1/2 c. all-purpose flour
2 c. packed brown sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
3 c. quick-cooking rolled oats
1 (6 oz.) pkg. (1 c.) semi sweet chocolate pieces
1/2 c. chopped walnuts or pecans
24 vanilla caramels (7 oz.)
2 tbsp. milk

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add about 1 cup of the flour, the brown sugar, eggs, vanilla and the baking soda. Beat mixture until combined. Beat or stir in the remaining flour. Stir in the oats.

Press 2/3 (about 3 1/3 cups) of the dough into an ungreased 15 x 10 x 1-inch baking pan. Sprinkle with chocolate pieces and nuts.

In a medium saucepan combine caramels and milk. Cook over low heat until caramels are melted. Drizzle caramel mixture over chocolate and nuts. Drop remaining 1/3 of the dough by teaspoons over the top.

Bake in a 350 degree oven for about 25 minutes or until top is light brown. Cool in pan on a wire rack. Cut into bars. To freeze, wrap bars in moisture and vaporproof wrap and freeze for up to 6 months.

To serve, remove wrap and thaw at room temperature about 2 hours. Makes about 60 bars.