32 caramels
1/3 c. evaporated milk
1 c. sifted flour
1/2 tsp. soda
1/4 tsp. salt
3/4 c. brown sugar
1 c. uncooked oats
3/4 c. butter
1 (6 oz.) chocolate chips
1/2 c. pecans
Combine caramels and evaporated milk in double boiler; heat
until melted, stirring occasionally. Set aside. Heat oven to 350
degrees. Butter 11 x 7 x 1 1/2 inch pan. Mix butter and sugar.
Add the rest of the dry ingredients with pastry blender until
coarse. Put half of mixture in pan and press evenly. Bake 10-15
minutes. Remove from oven; sprinkle evenly with chocolate chips
and pecans. Spread caramel mixture and sprinkle with remaining
oat mixture over caramel. Bake 20 minutes or until lightly
browned. Set on wire rack for 40-45 minutes. Chill until caramel
is set. Cut in bars. Store in airtight container.