Chocolate Carmelitas

1 box (19.5-19.8 ounces) brownie mix

21/4 cups quick-cooking oats

1 cup (2 sticks) unsalted butter, melted

1 cup miniature semisweet chocolate chips

1 bag (14 ounces) caramels, unwrapped

1 can (14 ounces) sweetened condensed milk

Heat oven to 350 degrees (325 if using a dark-coated metal pan). Position rack in the lower third of the oven. Spray the bottom only of a 9-by-13-inch baking pan with nonstick spray or line with foil.

In a medium mixing bowl, stir the brownie mix, oats and melted butter with a wooden spoon until just blended and all dry ingredients are moistened. Press half the mixture evenly into prepared pan. Stir chocolate chips into remaining mixture; set aside.

In a medium saucepan over low heat, combine the caramels and sweetened condensed milk. stirring until melted and smooth. Pour caramel mixture over prepared crust and sprinkle with reserved crumb mixture. Bake 28-30 minutes or until topping is firm to the touch.

Transfer to a wire rack and cool completely. Cut into bars.

Serves 24 or 36.

"Brownie Mix Bliss" by Camilla V. Saulsbury (2005 Cumberland House)