Chocolate, caramels and pecans in a crispy, oatmeal crust.
14 ounces (50 pieces) light candy caramels
1/2 cup evaporated milk
2 cups unsifted all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
2 cups (12 ounces) GUITTARD REAL SEMISWEET CHOCOLATE CHIPS, divided
1 cup chopped pecans
Preheat oven to 350ºF. Grease 9x13x2-inch pan.
Melt caramels and evaporated milk in heavy saucepan over medium heat, stirring until smooth. Remove from heat and set aside.
In large bowl combine flour, oats, brown sugar, baking soda, salt and melted butter. Press half of crumbs into bottom of prepared 9x13x2-inch pan. Bake for 10 minutes at 350ºF. Remove from oven and evenly sprinkle 1 1/2 cups of chips and pecans over crust. Pour and spread caramel mixture to cover chips and pecans. Mix remaining 1/2 cup chips with crumbs and sprinkle over top. Bake 15-20 minutes or until lightly browned. Cool completely before cutting into 48 bars.
Microwave instructions: Melt caramels and milk in small glass bowl on high for 2 1/2 to 3 1/2 minutes, stirring after each minute until smooth. Proceed as directed above.