• 2 cups unsifted flour
• 3/4 cup firmly packed light brown sugar
• 1 egg, beaten
• 3/4 cup cold margarine or butter, divided
• 3/4 cup chopped nuts
• 24 caramels, unwrapped
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)

Preheat oven to 350 degrees.

In large bowl, combine flour, sugar and egg; cut in 1/2 cup margarine until crumbly. Stir in nuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of 13 X 9 inch baking pan. Bake 15 minutes.

Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and remaining 1/4 cup margarine. Pour over prepared crust. Top with reserved crumb mixture.

Bake 20 minutes or until bubbly. Cool. Cut into bars.

Store loosely covered at room temperature.

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