1 pkg. (14 oz.) caramels
1/3 c. milk
2 c. Bisquick baking mix
2 c. quick cooking oats
1 1/2 c. packed brown sugar
1/2 c. butter, melted
1 pkg. (6 oz.) 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 frequently, until smooth; remove from heat.

Mix baking mix, oats and brown sugar. Stir in butter until crumbly. Press half of the crumbly mixture in ungreased rectangular pan, 13x9x2 inches. Bake 10 minutes.

Sprinkle chocolate chips and nuts over baked layer; drizzle caramel mixture over nuts. Sprinkle remaining crumbly mixture over caramel mixture; press lightly. Bake until light golden brown, 15 to 20 minutes.

Loosen edges from sides of pan; cool 1 hour. Cut into about 1 1/2 inch squares while warm. Cool completely before removing from pan. 54 squares.