1 pkg (14-oz) caramels, unwrapped
1/3 cup cream
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
2 cups oats
1 1/2 cups packed light brown sugar
1 tsp baking soda
1/2 tsp salt
1 large egg
1 cup butter, softened
1 cup semisweet chocolate chips
Preheat oven to 350 degrees.
In a saucepan over low heat, combine the caramels and cream; cook, stirring constantly until the caramels are melted completely. Set caramel mixture aside.
In a mixing bowl combine the two flours with the oats, brown sugar, baking soda, salt, and egg; mix together well. Add the butter and cut in until the mixture is crumbly. Press half the crumbly mixture into the bottom of 9 x 13-inch baking pan or dish. Bake at 350 degrees for 10 minutes.
Remove the crust from the oven and sprinkle the chocolate chips over the top. Drizzle the caramel mixture over the chocolate chips. Top with the remaining crumbly mixture. Return to oven and bake another 20 to 25 minutes or until the top is golden brown. Set on a wire rack and cool for half an hour. Run a thin knife around the edges to loosen and allow to cool completely before cutting into 56 1 x 2-inch bars.