makes: 16 (depends on size)
20 caramel candies
1 tablespoon milk
½ cup unsalted butter, melted
½ cup all-purpose flour
½ cup packed light brown sugar
¾ cups quick-cooking oats
½ cup semisweet chocolate chips
½ cup broken pecans
Preheat oven to 400F.
Melt caramels and milk in a double boiler, stirring occasionally until smooth.
Melt chocolate by placing into a plastic bag and setting it into a pan of hot water to melt.
Grease an 8-inch square glass dish.
Combine butter, flour, brown sugar and oats.
Press into dish.
Bake about 5 minutes, remove from oven and set aside.
When caramel is smooth, pour over crust.
Pour melting chocolate over caramel.
Sprinkle pecans on top.
Refrigerate at least 15 minutes.
Cut into bars.