|Candy caramels||8 Ounce|
|Light cream/Evaporated milk||5 Tablespoon|
|All purpose flour/Unbleached flour||1 Cup (16 tbs)|
|Quick cooking rolled oats||1 Cup (16 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Margarine/Butter, melted||3⁄4 Cup (12 tbs)|
|Milk chocolate/Semisweet chocolate chips||6 Ounce (1 Package)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Melt caramels in cream in top of double boiler.
Heat oven to 350°F.
Lightly spoon flour into measuring cup; level off.
In a large bowl, combine flour and remaining ingredients except chocolate chips and pecans.
Press half of crumbs in bottom of ungreased 11 x 7- or inch square pan.
Bake at 350°F. for 10 minutes.
Remove from oven.
Sprinkle with chocolate chips and pecans.
Spread carefully with caramel mixture.
Sprinkle with remaining crumb mixture.
Bake for 15 to 20 minutes longer, until golden brown.
Chill 1 to 2 hours.
Cut into bars.