1 5-ounce can evaporated milk
30 caramels
1 cup self-rising flour
1 cup rolled oats
½ cup firmly packed brown sugar
½ cup butter or margarine, melted
1 cup chopped pecans

Preheat oven to 350°F.  Spray a 9x9-inch pan with non-stick vegetable spray.

In a heavy saucepan, combine evaporated milk and caramels.  Over low heat, stirring constantly, heat until caramels melt and mixture is smooth.

In a small bowl, combine flour, oats, and brown sugar; stir in melted butter until mixture resembles coarse crumbs.  Reserve 1 cup of the mixture.  Press remaining mixture onto the bottom of prepared baking pan.

Bake for 15 minutes or until lightly browned.

Stir pecans into caramel mixture; pour over the baked crust, spreading evenly.  Sprinkle with reserved crumb mixture.

Bake 20 to 25 minutes or until golden brown.  Cool on a wire rack.  Cut into bars.

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