CRUST:

1 c. flour
3/4 c. butter
3/4 c. oatmeal
1/2 tsp. baking soda
1/2 c. brown sugar
1/4 tsp. salt
1/2 c. chopped pecans

FILLING:

1 sm. can evaporated milk
6 oz. semi-sweet chocolate chips
1 pkg. Kraft caramels
1 tsp. vanilla

Mix crust ingredients until the consistency of cornmeal. Save one cup of this mix for topping. Pat remaining mixture into bottom of a well greased 9"x13" baking dish. Bake 10 to 12 minutes at 350 degrees.

Before or during work with the crust, place the milk and caramels into a double boiler. Work until mixture is smooth, no lumps. After crust has baked, sprinkle with chocolate chips. Pour melted caramel over chocolate. Then sprinkle reserved crust over top and bake for 20 minutes at 325 degrees. Let cool completely. Experiment with the ingredients. You can use toffee in with the caramels or Bran or Ralston in the crust for a nuttier, heartier taste.