14 oz (400 g) individually wrapped caramels (about 64)
1 cup carnation evaporated milk (undiluted)
2 cups all purpose flour or 2 1/4 cups cake and pastry flour
2 cups oats
1 1/2 cups lightly packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups butter or marg. softened
1 300 g pkg semi sweet chocolate chips (about 2 cups)
1 cup walnuts, chopped

Melt caramels and evaporated milk together on low heat, stirring until
smooth. Combine flour, oats, brown sugar, baking soda, and salt in
large mixing bowl. Cut in butter until mixture is crumbly. Press half of mixture into 15" by 10" (37 cm x 25cm) jelly roll pan OR two 9" (23cm) square cake pans. Bake at 350F for 5 minutes. Sprinkle chocolate chips and walnuts evenly over baked crust. Pour carmel mixture on top. Sprinkle with remaining crumb mixture. Bake 15-20 minutes longer, or until golden. Cool and cut into bars.