32 caramels
2/3 c. evap. milk (1 sm. can)
1 c. flour
1 c. rolled oats
1/2 c. packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter (softened)
1 c. chocolate bits

Melt caramels with milk in double boiler over low heat.

Combine dry ingredients. Put in butter until mixture resembles coarse crumbs. Reserve 1 cup, press remaining crumb mix into bottom of greased 9 x 13 inch pan.

Bake at 350°F for 12 minutes. Sprinkle chocolate bits over baked crust. Spread caramel mix over chocolate bits. Sprinkle with reserved crumb mix.

Bake 20 minutes. Chill 2 hours.