1/3 cup evaporated milk or light cream
1 cup of sifted flour
½ tsp baking soda
¼ tsp salt
1 cup old fashioned oatmeal
¾ cup butter
1 (6 oz) pkg of semi-sweet chocolate chips
½ cup coarsely chopped pecans
¾ cup firmly packed dark brown sugar
Melt caramels and cream together on low setting in microwave, stirring occasionally to blend smooth; set aside.
Stir flour, baking soda and salt together in large mixing bowl. Stir in brown sugar and oatmeal.
Using a pastry blender (or butter knives) cut in butter until mixture looks like coarse crumbs. Turn half the batter into a lightly butter 7×11 pan, pressing evenly over the bottom. Bake 10-15 minutes at 350 until lightly browned. Remove from oven. Sprinkle evenly with chocolate chips and pecans, then spread with caramel mixture.
Sprinkle remaining oat mixture evenly over caramel. Return to oven and bake about 20 min or until lightly browned. Cool slightly, 30-45 minutes. Chill in refrigerator for 2 hours until the caramel layer is set. Cut in small squares. Store in refrigerator.
Makes 24 bars.