Sharon's Turtle Bars

Regular Batch                                       

1 bag Kraft Caramels  (about 48 caramels)                                          

½ cup evaporated milk
1 1/2 - 2 cups semi-sweet chocolate chips 
1 - 1 1/2 cups chopped pecans (optional)                                     

Crust

1 ½ cups flour                                                        
1 ½ cups quick oats                                              
¼ tsp. salt                                                                 
2/3 tsp. baking soda                                             
1 1/8 cups brown sugar                                      
2 cubes melted butter                                         

Large Batch

1 1/2 bags Kraft Caramels (about 72 caramels)
3/4 cup evaporated milk
2 - 3 cups semi-sweet chocolate chips
1 1/2 - 2 cups chopped pecans (optional)

Crust

2 1/4 cups flour
2 1/4 cups quick oats
3/8 tsp salt
1 tsp baking soda
1 1/2 cups brown sugar
3 cubes melted butter

Melt caramels in milk.  Mix crust ingredients together.  Pat ½ crust mixture into 9” X 13” pan (for regular batch) or 11 ½” X 16 ½” jelly roll pan/cookie sheet with 1”sides (for large batch).  Bake 10 minutes at 350 degrees.  Pour caramel mixture over crust.  Sprinkle with pecans and chocolate chips.  Crumble rest of crust mixture over the top.  Lightly press toppings into caramel mixture with fingers. This will help hold the toppings on the cookie bars after they are baked.  Bake 15 minutes more. 

Cool.  Cut into bars.  Store in Tupperware- type container.