1 3/4 c. uncooked oats
1 1/2 c. plain flour
3/4 c. brown sugar
3/4 c. butter flavor Crisco
1 tbsp. water
1/2 tsp. baking soda
1/4 tsp. salt
1 c. chopped nuts
6 oz. semi sweet chocolate
1/4 c. plain flour
1 (12 oz.) jar caramel ice cream topping

Heat oven to 350 degrees. Grease 13 x 9 baking pan. Combine first seven ingredients mix well. Reserve 1 cup. Press remaining onto bottom of pan. Bake 10 to 12 minutes. Cool 10 minutes. Top with nuts and chocolate pieces. Mix caramel topping and 1/4 cup flour until smooth. Drizzle over chocolate pieces to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture. Bake 18 to 22 minutes. Makes 32 bars.