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
1/2 tsp. baking soda
1/4 tsp. salt (optional)
3/4 c. (1 1/2 sticks) butter, melted
1 c. chopped Eagle peanuts
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 baking pan. Combine oats, flour, brown sugar, soda and salt; mix well. Stir in butter, mixing until well blended. 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 an additional 18-22 minutes or until golden brown. Cool; chill until set.