1 pkg. (14 oz.) vanilla caramels
1/3 c. milk
2 c. Gold Medal all-purpose flour
2 c. quick-cooking or reg. oats
1 1/2 c. packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 c. butter, softened
1 pkg. (6 oz.) semi-sweet chocolate chips
1 c. chopped walnuts or dry roasted peanuts

Heat oven to 350 degrees. Grease rectangular pan, 13x9x2 inches.

Heat caramels and milk in 2 quart saucepan over low heat, stirring frequently, until smooth; remove from heat.

Mix flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in butter with fork until mixture is crumbly. Press half of the crunchy mixture in pan. Bake 10 minutes. Sprinkle with chocolate chips and walnuts; drizzle with caramel mixture. Sprinkle remaining crumbly mixture over top. Bake until golden brown, 20 to 25 minutes. Cool 30 minutes. Loosen edges from sides of pan; cool completely. Cut into about 2x1 inch bars. 54 bars.