32 individually wrapped caramels, unwrapped
5 tablespoons heavy cream (milk works too)
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups butter, melted (I use a little less)
1/2 cup semisweet chocolate chips (I use a little more)
1/2 cup chopped walnuts (we don't like nuts so I use baking toffee chips instead)
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth. (I do this in the microwave to save time)
In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
Bake the crust for 10 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.