Ingredients

1 1/2 cups quick cooking rolled oats

3/4 cup all purpose flour

2/3 cup packed brown sugar

1/4 teaspoon baking soda

2/3 cup butter, melted

25 vanilla caramels (Werthers Or Kraft)

2 tablespoon butter

1 tablespoon milk

1/2 cup chopped nuts

1/3 cup miniature semisweet chocolate pieces

Preparation

  1. Preheat oven to 350. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan, set aside. In a bowl, combine oats, flour, brown sugar, and baking soda. Stir in the melted butter, combine well. Set aside 1 cup of the mixture for topping. Press the remaining oat mixture into the bottom of the pan. bake in preheated oven 10 minutes
  2. Meanwhile in a small heavy saucepan, combine the caramels, the 2 tablespoons of butter and milk. Cook and stir over low heat just until melted. Carefully spread mixture over the baked crust. Sprinkle with the nuts, chocolate pieces and reserved oat mixture. Bake about 20 minutes more until top is golden. Cool in pan on wire rack. Use the foil to lift bars from pan; cut into small rectangles. To store: Cover pan and store at room temperature for 3 days or freeze for up to 3 months