Crust:

3/4 c. firmly packed brown sugar
3/4 c. butter, softened
1 egg
1 1/2 c. all-purpose flour
1 c. rolled oats

Filling:

1 (14 oz.) pkg. caramels
1/3 c. half and half

Topping:

1 c. large cashew pieces
1 c. semi-sweet chocolate chunks

Heat oven to 350°F. Grease 13 x 9-inch pan. In large bowl, beat brown sugar and butter until light and fluffy. Beat in eggs. Lightly spoon flour into measuring cup. Level off. Stir in flour and oats. Blend well. Press into greased pan.

Bake at 350°F for 15 to 18 minutes or until golden brown.

Meanwhile, in medium saucepan, combine caramels and half and half. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Pour caramel mixture over baked crust. Sprinkle with cashews and chocolate chunks.

Bake an additional 8 to 10 minutes or until chocolate is softened and caramels just begin to bubble around edges. Cool. Cut into bars.

Makes 24 to 36 bars.