32 caramels
1/3 c. light cream or evaporated milk
1 cup all-purpose flour, sifted
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. dark brown sugar, firmly packed
1 c. old-fashioned oats (uncooked)
3/4 c. butter
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/2 c. pecans, coarsely chopped

Combine caramels and cream in the tops of a double boiler. Heat over simmering water until caramels are melted, stirring occasionally to blend smooth. Remove from heat and set aside.

Heat oven to 350 degrees. Lightly butter an 11 x 7 x 1 1/2 inch baking pan.

Sift flour, baking soda and salt together into a large mixing bowl. Stir in brown sugar and oats. Using a pastry blender or 2 knives, cut in butter until mixture looks like coarse crumbs.

Turn half of the oat mixture into prepared pan and press evenly over the bottom. Bake 10 to 15 minutes or until lightly browned.

Remove from oven. Sprinkle evenly with chocolate pieces and pecans, and then spread with reserved caramel mixture. Sprinkle remaining oat mixture evenly over the caramel.

Return to oven and bake about 20 minutes or until lightly browned. Set pan on a wire cake rack to cool slightly, about 30 to 45 minutes. Chill in refrigerator 1 1/2 to 2 hours or until caramel layer is set. Cut into bars. Store in an airtight container. Makes 24 bars.