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| 1 Tasse | flour |
| 1 Tasse | Oats, quick cooking |
| 1/2 Teelöffel | Baking soda |
| 1/4 Teelöffel | salt |
| 3/4 Tasse | butter |
| 3/4 Tasse | sugar |
| 14 x ca. 30 g | Caramels |
| 1/3 Tasse | milk evaporated |
| 1/2 Tasse | Nuts chopped |
| 1 Tasse | Butterscotch or semi-sweet chocolate pieces |
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Combine the flour, oats, salt and soda. Beat the butter and sugar until light and fluffy. Blend in the oat mixture. Do not overbeat.
Reserve one cup of the crust mixture. Press the remainder into the bottom of a greased and floured 13"x9"x2" baking pan. Bake at 350 F. (gas Mark 4) for ten minutes.
Topping: Cook the caramels and evaporated milk over low heat until the caramels are melted and smooth. Spread the melted mixture over the previously baked crust. Sprinkle nuts over caramel mixture, then sprinkle the reserved crust over the nuts, and top with candy pieces.
Bake at 350 F. (gas Mark 4) for 20 to 25 minutes or until the top crust turns golden brown. Cool in the pan on a rack. Cut into bars.
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