2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter, softened
12 1/2 ounces caramel ice cream topping
3 tablespoons all-purpose flour
6 ounces semi-sweet chocolate chips
1/2 cup chopped nuts
Pre-heat oven to 350°. Grease a 13×9-inch pan.
Lightly spoon flour into a measuring cup and level off. In a large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of the crumb mixture (about 3 cups) for topping. Press the remaining crumb mixture in the bottom of the greased pan. Bake at 350° for 10 minutes.
Meanwhile, in a small bowl, combine the caramel topping and 3 tablespoons of flour; blend well.
Remove partially baked crust from the oven. Sprinkle with chocolate chips and nuts. Drizzle evenly with the caramel mixture and sprinkle with the reserved crumb mixture.
Return pan to the 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.