32 caramels
1/3 c. evaporated milk
1 c. sifted flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. brown sugar
1 c. uncooked oats
3/4 c. butter
1 (6 oz.) chocolate chips
1/2 c. pecans

Combine caramels and evaporated milk in double boiler; heat until melted, stirring occasionally. Set aside. Heat oven to 350 degrees. Butter 11 x 7 x 1 1/2 inch pan.

Mix butter and sugar. Add the rest of the dry ingredients with pastry blender until coarse. Put half of mixture in pan and press evenly. Bake 10-15 minutes. Remove from oven; sprinkle evenly with chocolate chips and pecans. Spread caramel mixture and sprinkle with remaining oat mixture over caramel. Bake 20 minutes or until lightly browned. Set on wire rack for 40-45 minutes. Chill until caramel is set. Cut in bars. Store in airtight container.