2 c. Pillsbury's BEST All-Purpose or Unbleached 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. butter, softened

FILLING:

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

Heat oven to 350 degrees F. Grease 13x9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, blend all crust ingredients at low speed until crumbly. Press half of crumb mixture, about 3 cups, in bottom of greased pan. Reserve remaining crumb mixture for topping. Bake at 350 degrees F. for 10 minutes. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour. Set aside.

Sprinkle warm crust with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture. Bake an additional 18-22 minutes or until golden brown. Cool completely. Refrigerate 1-2 hours or until filling is set. Cut into bars. 36 bars.

HIGH ALTITUDE--Above 3500 feet: No change.