Oatmeal Carmelitas

2 cups flour

2 cups uncooked quick-cooking oats

1 ½ cups firmly packed light brown sugar

1 tsp. baking soda

¼ tsp. salt

1 cup butter, melted

1 (12 oz.) package semisweet chocolate chips

½ cup chopped pecans (optional)

1 (14 oz.) package caramels

1/3 cup half-and-half

Preheat oven to 350°. Stir together first 5 ingredients in a large mixing bowl. Add butter, stirring until mixture is crumbly. Reserve half of mixture (about 2 ¾ cups). Press remaining half of mixture into bottom of a greased parchment paper lined 13x9 inch pan. Sprinkle with chocolate chips and, if desired, pecans.

Microwave caramels and 1/3 cup half-and-half in a microwave-safe bowl at MEDIUM power for 3 minutes. Stir and microwave at MEDIUM 1 to 3 more minutes or until mixture is smooth. Pour over chocolate chips. Sprinkle with reserved crumb mixture.

Bake at 350° for 30 minutes or until light golden brown. Cool in pan on a wire rack. Use parchment paper to lift out of pan. Cut into squares.