Crust:

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

Filling:

1 (12.5 oz.) jar (1 c.) caramel ice cream topping
3 tbsp. flour
1 (6 oz.) pkg. (1 c.) semi-sweet chocolate chips
1/2 c. chopped nuts

Heat oven to 350°F. Grease 13 x 9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan.

Bake at 350°F for 10 minutes. Meanwhile, in a small bowl, combine caramel topping and 3 tablespoons flour; blend well. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

Return to 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.

Makes 36 bars.