STREUSEL:

2 c. unsifted flour
3/4 c. firmly packed light brown sugar
1 egg, beaten
1/2 c. COLD butter
3/4 c. walnuts, pecans or macadamia, chopped
Optional: for reserved topping I add coconut to taste

Mix until crumbly, reserve 2 cups for topping.

CARAMEL: :

1 (14 oz.) can sweetened condensed milk, not evaporated
1/4 c. butter
24 caramels

Combine ingredients in heavy saucepan over low heat.

Preheat oven to 350 degrees. If using glass dish, set at 325 degrees. Grease pan, 9"x13" or use 8"x8" pan if you like a thick layer of caramel. After combining streusel and reserving the 2 cups, pat rest in pan. Bake 15 minutes. Don't over bake. I usually bake 9 to 10 minutes if you like a less hard crust. When done pour caramel mixture over top. Then sprinkle remaining 2 cups of topping. Bake 20 more minutes or until bubbly. Store loosely covered at room temperature. You may like to vary baking time, depending on the texture you like.

Variation: For chocolate caramel, add 2 ounces to caramel mixture. Thin or thick, these are great.