Ingredients
For the crust/topping:
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter or margarine, softened
For the filling:
1 cup caramel ice cream topping
3 tablespoons all-purpose flour
1 cup semisweet chocolate chips
1/2 cup chopped nuts
Directions
Heat oven to 350F.
Grease a 13x9-inch pan.
In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt.
Cut in the softened butter until the mixture is crumbly.
Press half of the crumb mixture firmly into the prepared pan.
Bake the base for about 10 minutes.
Meanwhile, stir the caramel topping with the 3 tablespoons flour until smooth.
Sprinkle the baked crust with the chocolate chips and nuts.
Drizzle the caramel mixture evenly over that layer.
Crumble the remaining oat mixture over the top.
Bake about 18 to 22 minutes more, until golden and set.
Cool completely before cutting into bars.
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