32 light candy caramels
1 c. flour
3/4 c. brown sugar
1/4 tsp. salt
1 c. chocolate chips
5 tbsp. evaporated milk
1 c. oats
1/2 tsp. baking soda
3/4 c. butter, melted
1/2 c. pecans

Melt candy in cream in top of double boiler. Cool slightly. Combine all ingredients except chocolate chips and pecans in mixing bowl. Press half of crumbs into bottom of 7x11 inch pan. Bake 10 minutes at 350 degrees. Remove from oven.

Sprinkle with chocolate chips and pecans, spread carefully with caramel mixture. Sprinkle with remaining crumb mixture. Bake 15-20 minutes longer or until brown. Chill 1-2 hours, cut into bars. 24 bars.