Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 2 cups | FLOUR |
| ¾ cup | PACKED LIGHT BROWN SUGAR |
| 1 each | EGG, BEATEN |
| ¾ cup | BUTTER |
| ¾ cup | WALNUTS, CHOPPED |
| 24 eaches | CARAMELS, UNWRAPPED |
| 14 ounces | SWEETENED CONDENSED MILK |
PREHEAT OVEN TO 350 DEGREES. IN LARGE BOWL, COMBINE FLOUR, SUGAR, AND EGG; CUT IN ½ CUP BUTTER UNTIL CRUMBLY. STIR IN WALNUTS.
RESERVING 2 CUPS CRUMB MIXTURE, PRESS REMAINDER FIRMLY ON BOTTOM OF GREASED 13X9-INCH PAN. BAKE 15 MINUTES. MEANWHILE, IN HEAVY SAUCEPAN, OVER LOW HEAT, MELT CARAMELS WITH SWEETENED CONDENSE MILK AND REMAINING ¼ 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.