Ingredients:
• ¾ cup butter
• ¾ cup sugar
• 1 cup flour
• 1 cup quick oats
• ½ teaspoon baking
• soda
• ¼ teaspoon salt
• 1 (14 ounce) package
• caramels
• 1/3 cup evaporated milk
• ½ cup chopped pecans
• 1 cup semisweet
• chocolate chips
Preparation:
Preheat oven to 350 degrees. Beat butter and sugar until fluffy. Combine flour, oats, baking soda, and salt and add to butter mixture until crumbly. Do not overmix. Reserve 1 cup crust mixture and press remainder in ungreased 9x13-inch pan. Bake for 10 minutes. Cool in pan for 10 minutes. In saucepan, cook caramels and evaporated milk over low heat until caramels melt and mixture is smooth. Spread over baked cookie crust. Sprinkle with pecans then with reserved crumbs and chocolate chips. Bake for 15 to 20 minutes or until top crumbs are golden. Cool in pan on wire rack. Cut into bars. Makes 32.
This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p46'.
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