1 3/4 c. unsifted flour
1 c. quick cooking oats
1/2 c. firmly packed brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 c. cold butter
1 c. chopped California walnuts
20 caramels, unwrapped
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 (20 oz.) can Wilderness apple filling or topping

Preheat oven to 375 degrees. In large bowl combine flour, oats, sugar, baking soda and salt; cut in butter until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of 13 x 9 inch baking pan. Bake 15 minutes. Add walnuts to reserved crumb mixture.

In heavy saucepan, over low heat, melt caramels with sweetened condensed milk, stirring until smooth. Spoon apple filling over prepared crust; top with caramel mixture then reserved crumb mixture. Bake 20 minutes or until set. Cool. Serve warm with ice cream.