1 3/4 c. Quaker oats (quick or old fashioned, uncooked)
1 1/2 c. all-purpose flour
3/4 c. firmly packed brown sugar
3/4 c. butter flavor Crisco, melted
1 tbsp. water
1/2 tsp. baking soda
1/4 tsp. salt (optional)
1 c. chopped nuts
1 c. (6 oz.) semi-sweet chocolate pieces
1 (12.5 oz.) jar (1 c.) caramel ice cream topping
1/4 c. all-purpose flour

Heat oven to 350 degrees. Grease 13 x 9-inch pan. Combine first seven ingredients; mix well. Reserve 1 cup; press remaining onto bottom of prepared pan. Bake 10-12 minutes or until light brown; 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 additional 18-20 minutes or until golden brown. Cool completely. 32 bars.