PREHEAT oven to 350 degrees and lightly spray a 9x13" pan with oil.
Melt caramels in cream in top pan of a double boiler. Cool slightly. Combine all ingredients except chocolate chips and pecans in a large bowl. Press half of the crumbs into the bottom of a 9x13 pan. Bake for 10 minutes.
Remove from oven and sprinkle with chocolate chips and pecans. Spread
carefully with caramel mixture. Sprinkle with remaining crumb mixture.
Bake 15 to 20 longer or until golden brown. Chill 1 to 2 hours. Cut
3/4 cup caramel ice cream topping and 3 tablespoons flour can be substituted for the first two ingredients of this recipe.
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