32 caramel candies (the Kraft caramel squares are what I use)
5 tbsp (70 ml) heavy cream
1 cup (225 ml) flour
1 cup (225 ml) quick oats
3/4 cup (175 ml) brown sugar
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
3/4 cup (175 ml) butter, melted
12 ounces chocolate chips
1/2 cup (125 ml) chopped pecans

In the top of double boiler, melt caramels with the cream, keep warm, not hot, and set aside.
Combine flour, oats, brown sugar, baking soda, salt, and butter. press 3/4 of mixture into a well-greased 11 inch x 7 inch x 2 inch baking pan (Jelly Roll pan) and bake 10 minutes at 350 degrees (175 C.).
Immediately when the crust comes out of the oven , sprinkle chocolate chips and pecans over baked crumb mixture.
Next, pour caramel mixture over the top of the nuts and chocolate.
For the next layer, sprinkle with the remaining crumbs and bake for 20 more minutes at 350 degrees (175 C.).
Chill for at least 2 hours before cutting into squares.

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