Step 1

Preheat oven to 350 degrees F. 

Step 2

Combine the first six ingredients and reserve half of the mixture, pressing the other half into the bottom of a 9x13'' pan. 

Step 3

Bake crust for about 15 minutes, until lightly browned.

Step 4

Combine the caramels and evaporated milk in a microwave safe bowl (or on the stove over low heat). 

Step 5

Microwave at low power, stirring every 30 seconds, until the caramel is melted.

Step 6

When the crust comes out of the oven sprinkle chocolate chips all over the top. 

Step 7

Drizzle melted caramel over the chocolate chips. Top with remaining crumb mixture. 

Step 8

Return to oven and bake for another 12-17 minutes or until the edges are lightly browned. 

Step 9

Allow to cool completely before serving, to allow them to set up. I like to chill them in the refrigerator for at least two hours before serving.