- 50 light candy caramels
- 1/2 c. evaporated milk or light cream
- 2 c. All-purpose flour
- 2 c. oatmeal
- 1 1/2 c. brown sugar (firmly packed)
- 1 tsp. soda
- 1/2 tsp. salt
- 1 c. butter, melted
- 16-oz. pkg. semisweet chocolate chips
- 1 c. chopped pecans
Melt caramels in milk in heavy saucepan; cool slightly .
Combine next 6 ingredients; mix until crumbly. Press half the crumbs in greased 13x9-inch pan.
Bake at 350 degrees for 10 minutes.
Sprinkle with chocolate pieces and pecans; spread carefully with caramel mixture. Press remaining crumbs on top.
Bake for 15 to 20 minutes longer or until golden brown.
Chill for 1 to 2 hours; cut in 48 bars.
To double the recipe, use a 9x13 pan. You'll need to bake about 30 minutes for a double recipe.