1 c. flour
1 c. rolled oats
1/2 c. butter, softened
3/4 c. packed brown sugar
1 1/2 c. whole pecans
2 (4 oz.) bars sweet baking chocolate
1/2 c. butter
2/3 c. packed brown sugar
1/2 tsp. vanilla

CRUST: Combine flour, rolled oats, brown sugar and 1/2 cup butter. Mix until well blended. Pat firmly into ungreased 13"x9"x2" pan. Sprinkle with pecans.

Caramel Topping: Combine butter and sugar, bring to a boil. Remove from heat and add vanilla. Pour evenly over pecans and crust. Bake at 350 degrees until caramel is bubbly, about 15 to 18 minutes. Break chocolate into 1" chunks and sprinkle over caramel layer. Bake 1 minute. Swirl chocolate. Cool, cut into bars.