Preheat oven to 350 degrees F.

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

Bake crust for about 15 minutes, until lightly browned.

Combine the caramels and evaporated milk in a microwave safe bowl (or on the stove over low heat). Microwave at low power, stirring every 30 seconds, until the caramel is melted.

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

Top with remaining crumb mixture.

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

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.