2 c. unsifted flour
3/4 c. firmly packed light brown sugar (6 oz.)
1 egg, beaten
3/4 c. cold butter (1 1/2 sticks)
3/4 c. shelled walnuts, chopped
24 caramels, unwrapped
1 can sweetened condensed milk (not evaporated milk)

Preheat oven to 350 degrees. In large bowl, combine flour, sugar and egg; cut in 1/2 cup butter until crumbly. Stir in walnuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9 inch baking pan. Bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and remaining 1/4 cup butter. pour over prepared crust. Top with reserved crumb mixture. Bake 20 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature. (Makes 24 to 36 bars).