PECAN CARAMEL BARS
    from Angela Occhionero
    
Base:
1 1/2 cups all-purpose flour
3/4 cup lightly packed brown sugar
1/2 cup regular oats
1/2 cup butter, cold
1 egg, beaten
3/4 cup chopped pecans

Topping:
1 300 ml can of Eagle Brand sweetened condensed milk
25 caramels, Kraft or equivalent
1/4 cup butter

Method:
For the base; combine flour, brown sugar and oats in a large bowl. 
Cut in butter and mix until crumbly. Stir in egg and nuts. 
Reserve 1 1/2 cups of the mixture, then firmly press the remainder into a 
greased 13 x 9 cake pan. Bake at 350 degrees for 15 minutes. Cool.

For the topping; Heat the condensed milk on low heat, add the caramels 
and butter. Stir constantly until smoothly blended. Pour into the pan over 
the base. Spread the reserved base crumb mixture evenly over the top. 
Bake at 350 for 20-25 minutes until golden and bubbly. Cool and cut into bars.

NOTE: Your favourite nuts can be substituted for the pecans if you like.
    
===============================================================================