1999 CARAMEL-PECAN BARS

32 caramel candy squares (light)
5 tablespoons half-and-half
3/4 cup butter or margarine, melted
3/4 cup brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1 (6-ounce) package semi-sweet chocolate chips (1 cup)
1 cup pecans, chopped

Preheat oven to 350 degrees. Grease a 13x9x2-inch baking pan.

In a medium saucepan over low heat, melt caramels in half-and-half. Stir until smooth; set aside.

In a medium bowl, mix butter and brown sugar. Stir in flour, baking soda and salt. Stir in oats.

Set 1 1/4 cups of the mixture aside. Press remaining mixture into bottom of pan. Sprinkle with chocolate chips and nuts.

Drizzle with caramel mixture. Sprinkle remaining crumb mixture on top.

Bake 15 to 20 minutes until golden brown. Cool on a wire rack. Chill 1 hour before cutting.

Makes 32.