1 c. flour
1 c. quick cooking rolled oats
3/4 c. firmly packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter, melted

1 c. (6 oz. pkg.) milk chocolate pieces
1/2 c. chopped pecans
3/4 c. caramel ice cream topping
3 tbsp. flour

In large bowl, combine all ingredients for crust. Blend well with mixer to form crumbs. Press half of crumbs into bottom of 11 x 7 pan. Bake at 350 degrees for 10 minutes. Remove from oven. Sprinkle with chocolate pieces and pecans. Blend caramel topping and flour; spread over chocolate and pecans. Sprinkle with remaining crumb mixture. Bake for 15 to 20 minutes longer. Chill 1 to 2 hours. Cut into bars. I usually double the recipe and use the large oblong pan. Bake in 350 degree oven. Makes 24 bars.