2 c. unsifted flour
3/4 c. firmly packed light brown sugar
1 egg, beaten
3/4 c. cold butter
3/4 c. chopped nuts (walnuts or pecans)
24 caramels, unwrapped
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)

Preheat oven to 350 degrees. In large bowl, combine flour, sugar and egg; cut in 1/2 cup butter until crumbly. Stir in nuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 13x9 inch baking pan. Bake 15 minutes.

Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and remaining 1/4 cup butter. Pour over baked crust. To with reserved crumb mixture. Bake 20 minutes or until bubbly. Do Not overbake! Cool. Cut into bars. Store loosely covered at room temperature. Makes 24 to 36 bars.