32 light candy caramels and 5 tbsp. light cream or evaporated milk (or can use 3/4 c. caramel ice cream topping and 3 tbsp. flour)
1 c. all-purpose flour
1 c. QUICK-cooking rolled oats
3/4 c. brown sugar, firmly packed
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter, melted (butter is absorbed better with quick oats)
1 c. (6 oz. pkg.) milk chocolate or semi-sweet chocolate pieces
1/2 c. chopped pecans

Oven at 350 degrees. Melt caramels in cream in top of double boiler. Cool slightly. Combine all ingredients except chocolate pieces and pecans in a large mixing bowl. Press (not the caramel mixture yet!) HALF of crumbs into bottom of 11 x 7 inch pan. Bake 10 minutes.

Remove from oven. Sprinkle with chocolate pieces and pecans. Spread (drizzle) carefully with caramel mixture. Sprinkle with remaining crumb mixture. Bake 15-20 minutes to golden brown. Yield: 24.

I like to cut bars after cooling and then chill and remove bars. Bars are harder to cut through after chilling. This is Nancy's recipe - her favorite! (This recipe was not in your grandmother's handwriting.) It could be from her sister-in-law Jerry Jones who had a daughter Nancy.)