2/3 c. butter
1/2 c. brown sugar, packed
1 1/2 c. flour
28 Kraft caramels (I substitute 1 jar butterscotch ice cream topping)
1/4 c. butter
1/4 c. water
2 eggs
1/4 c. sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 c. pecans, chopped (or walnuts)

Cream butter and brown sugar until fluffy; add flour and mix well. Press into bottom of 13 x 9 inch baking pan. Bake at 375 degrees for approximately 15 minutes.

Melt caramels (or ice cream topping) with the butter and water in saucepan over low heat until smooth. Combine eggs, granulated sugar, vanilla and salt with caramel sauce; mix well. Stir in nuts. Pour over crust and continue baking 15 minutes. Cool, cut into bars.