For Halloween, use orange and black M&Ms, Christmas use green and red M&Ms, valentines Day use pink and red M&Ms.
1/2 c. butter, softened
1 c. brown sugar, packed
1 egg
1 t. vanilla
1-1/4 c. all-purpose unbleached white flour
1/2 t. baking soda
1/2 t. salt
2 c. quick-cooking oats
1 pkg. (14 oz.) caramels - See Note below
3 Tbls. water
1 c. miniature semisweet chocolate chips
1 c. M&M’s
1 c. chopped walnuts or pecans
6 oz. Ghirardelli white dipping chocolate waffers
In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla.
Combine flour, baking soda and salt; add to the creamed mixture. Stir in oats. Press into a greased 10x15-inch bar pan.
Bake at 350 degrees for 10-15 minutes or until golden brown. Cool on a wire rack.
In microwave-safe bowl, melt caramels and water on high for about 3-5 minutes, stirring after 2 minutes and every minute after until melted. Spread over crust. Sprinkle with chocolate chips, nuts and M&M’s. Gently press into the caramel mixture.
In a small saucepan on low heat, or microwave for 30 seconds at a time, the white dipping chocolate; stir until smooth and drizzle over the top. When cool, cut into bars.