Chocolate Caramel Bars on right Click Here for Chocolate Butterscotch Ripple Squares on left
14 oz. Caramels (64) 1-cup evaporated milk 2-cup flour 2-cups oats 1 1/2-cup butter, softened 1-1/2 cups packed brown sugar 1 tsp baking soda 1/2-tsp salt 2-cups semi-sweet chocolate chips 1-cup chopped walnuts

Melt caramels & milk on low heat
Mix: flour, oats, brown sugar, salt and baking soda
Cut in butter until crumbly
Press 1/2 into 15" X 10" or 2 9" square cake pans
Bake @ 350* for 5 minutes
Sprinkle with chocolate and nuts
Pour caramel mixture over top
Sprinkle with remaining crumble mix
Bake 15-20 minutes longer or until golden
Cool and cut into 60 bars

If using 15" X 10", use parchment paper

TIP:
To unwrap caramels easily,
put them in the freezer for 1/2 hour before hand.
The wrappers will come right off

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