2 cups unsifted flour
3/4 cup firmly packed brown sugar
1 egg, beaten
3/4 cup cold margarine or butter
3/4 cup shelled chopped walnuts
24 caramels, unwrapped
1 can (14 oz.) Eagle Brand sweetened condensed milk
Preheat oven to 350 F. In large bowl, combine flour, sugar and egg; cut in 1/2 cup margarine until crumbly. Stir in walnuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 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 or butter. 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. Makes 24 to 36 bars.