1 (14 oz.) pkg. caramels
1/3 c. milk
2 c. Bisquick
2 c. quick cooking oats
1 1/2 c. packed brown sugar
1/2 c. butter, melted
1 (6 oz.) pkg. semi-sweet chocolate chips (1 c.)
1 c. chopped nuts

Heat oven to 350 degrees. Heat caramels and milk in 2 quart saucepan over low heat, stirring until smooth; remove from heat. Mix baking mix, oats, and brown sugar. Stir in butter until crumbly. Press half of the mixture in 9 x 13 x 2 inch pan. Bake 10 minutes. Sprinkle chocolate chips and nuts over baked layer; drizzle caramel mixture over nuts. Sprinkle remaining mixture over caramel mixture press lightly. Bake until golden brown, 15-20 minutes. Loosen edges from sides. Cut into squares while warm. Cool completely before removing. 54 cookies.