32 light caramels
5 Tbsp cream or evaporated milk (for creamier, softer caramel
5 Tbsp cream or evaporated milk (for creamier, softer caramel use up to 3/4 C cream or 14 oz can of evaporated milk)
1 C flour
1C rolled oats
3/4 C brown sugar
3/4 C melted butter
1/2 tsp baking soda
1/4 tsp salt
1 C chocolate chips
1/2 C chopped walnuts
Melt caramels and cream or evaporated milk in a microwave or double boiler stirring frequently, until smooth and creamy. In a separate bowl mix brown sugar, melted butter, baking soda and salt. Add flour and oats. Mixture should be crumbly.
Spread 1/2 of this mixture in an 8x8 pan and bake at 350 degrees for 10 minutes. When done, sprinkle chocolate chips and nuts over this crust. Spread caramel mixture over this, then spread the remaining crumb mixture over hat. Pat down gently. Bake again at 350 degrees for 20 to 30 minutes or until the top is golden brown. Chill for 1 - 2 hours before serving.
1 C flour
1C rolled oats
3/4 C brown sugar
3/4 C melted butter
1/2 tsp baking soda
1/4 tsp salt
1 C chocolate chips
1/2 C chopped walnuts
Melt caramels and cream or evaporated milk in a microwave or double boiler stirring frequently, until smooth and creamy. In a separate bowl mix brown sugar, melted butter, baking soda and salt. Add flour and oats. Mixture should be crumbly.
Spread 1/2 of this mixture in an 8x8 pan and bake at 350 degrees for 10 minutes. When done, sprinkle chocolate chips and nuts over this crust. Spread caramel mixture over this, then spread the remaining crumb mixture over hat. Pat down gently. Bake again at 350 degrees for 20 to 30 minutes or until the top is golden brown. Chill for 1 - 2 hours before serving.
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