BARS:

1 c. flour
3/4 c. brown sugar
1 1/2 c. pecans
1 c. rolled oats
1/2 c. butter

Combine flour, rolled oats, sugar, and butter. Pat firmly into ungreased 13 x 9 x 2 inch pan. Sprinkle with pecans.

CARAMEL TOPPING:

3/4 c. butter
1 tsp. vanilla
1 1/3 c. brown sugar
8 oz. milk chocolate

Combine butter and sugar in heavy saucepan. Cook over medium heat, stirring constantly until entire surface of mixture is boiling. Boil 1 minute. Remove from the heat, add vanilla. Pour evenly over pecans and crust. Bake at 350 degrees until caramel is bubbly, about 15 to 18 minutes. Microwave 1 large Symphony candy bar. Spread over cooled caramel. Cut into bars while still warm.