2 c. flour
2 c. quick cooking rolled oats
1 1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. softened butter

INGS:

6 oz. pkg. semi-sweet chocolate chips
1/2 c. chopped nuts
12 oz. jar caramel ice cream topping
3 tbsp. flour

Heat oven to 350 degrees. Put in greased 9 x 13 inch pan. Press 3 cups crumb mixture in pan. Reserve the rest for topping. Bake bottom crust for 10 minutes. Mix flour with caramel and pour over the bottom. Add chips and nuts. Sprinkle with remaining crumb mixture. Bake 18-22 minutes. Cool completely before cutting. Cut into 36 pieces.