Ingredients

• 1  cup butter, softened
• 2  cups packed brown sugar
• 2  eggs
• 2  teaspoons vanilla
• 1  teaspoon baking soda
• 2-1/2  cups all-purpose flour
• 3  cups quick-cooking rolled oats
• 1  cup semisweet chocolate pieces
• 1/2  cup chopped walnuts or pecans
• 30  vanilla caramels (8 ounces)
• 3  tablespoons milk

Directions

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar. Beat until well combined. Add eggs, vanilla, and baking soda. Beat mixture until combined. Beat or stir in the flour. Stir in the oats.

2. Press two-thirds (about 3 1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Sprinkle with chocolate pieces and nuts.

3. In a medium saucepan combine caramels and milk. Cook over low heat until caramels are melted. Drizzle caramel mixture over chocolate and nuts. Drop remaining one-third of the oat mixture by teaspoons over the top.

4. Bake in a 350 degrees oven for 22 to 25 minutes or until top is light brown. Cool in pan on a wire rack. Cut into bars. Makes 60 bars

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.