1 pkg. (14 oz.) caramels
1/3 c. milk
2 c. Bisquick baking mix
2 c. quick cooking oats
1 1/2 c. packed brown sugar
1/2 c. butter, melted
1 (6 oz.) pkg. semi sweet chocolate chips
1 c. chopped nuts

Heat oven to 350 degrees. Heat caramels and milk in 2-quart saucepan over low heat, stirring until smooth; remove from heat. Mix baking mix, oats and brown sugar.

Stir in butter until crumbly. Press half of the mixture in rectangular pan, 13 x 9 x 2 inches. Bake 10 minutes.

Sprinkle chocolate chips and nuts over baked layer; drizzle caramel mixture over nuts. Sprinkle remaining crumbly mixture over caramel mixture; press lightly. Bake until golden brown, 15 to 20 minutes. Loosen edges from sides. Cut into about 1 1/2 inch squares while warm. Cool completely before removing. 54 cookies.