64 wrapped caramels

1 cup Carnation evaporated milk, undiluted

2 cups flour

2 cups rolled oats

1½ cups lightly packed brown sugar

1½ cups margarine or butter

1 tsp. baking soda

½ tsp. salt

1 pkg. baker's semi-sweet chocolate chips

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 a large mixing bowl. Cut in butter until mixture is crumbly. Press half of the mixture into 15x10 pan or 2 9inch square cake pans.

Bake at 350°F for 5 minutes. Sprinkle chocolate chips and walnuts evenly over baked crust. Pour caramel mixture on top. Sprinkle with remaining crumbs mixture. Bake 15-20 minutes longer or until golden. Cool and cut into bars.

Fat Friday