INGREDIENTS
2 cups flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/4 cups margarine or butter, softened
1 (12.5 oz) jar caramel ice cream topping
1 cup semisweet chocolate chips
3 Tbsp flour
1/2 cup chopped nuts (optional)
DIRECTIONS
Heat oven to 350 degrees F. Grease 13×9-inch pan.
Lightly spoon flour into measuring cup; level off. In large bowl, combine first 5 ingredients; cut in butter until crumbly.
Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake for 10 minutes or until light brown.
Meanwhile, in small bowl, combine caramel topping and remaining 3 tablespoons flour; blend well.
Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture. Return to oven; bake an additional 18 to 22 minutes or until golden brown.
Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.
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