1/2 lb. candy caramels
5 tbsp. evaporated milk
1 c. flour
1 c. quick oats
6 oz. pkg. chocolate chips
1/2 c. chopped pecans
3/4 c. brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter

Melt caramels in milk. Cool slightly. Set aside. Heat oven to 350 degrees. In large bowl, combine remaining ingredients except chocolate chips and pecans. Press 1/2 of crumbs in bottom of an ungreased pan. Bake at 350 degrees for 10 minutes. Remove from oven, sprinkle with chips and pecans. Spread caramel mixture and sprinkle with rest of crumbs. Bake at 350 degrees for 15 to 20 minutes. Chill 1 to 2 hours.