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. butter, softened

FILLING:

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

Heat oven to 350 degrees. Grease 9x13 inch pan. Lightly spoon flour into measuring cup; level off.

In large bowl, combine all crust ingredients at low speed until crumbly. Press half of crumb mixture, about 3 cups, into bottom of prepared pan. Reserve remaining crumb mixture for topping. Bake at 350 degrees for 10 minutes.

Sprinkle warm base with chocolate chips and nuts. Combine caramel topping and 3 tablespoons flour; drizzle evenly over chocolate chips and nuts. Sprinkle with reserved crumbs. Bake an additional 18 to 22 minutes or until golden brown. Cool completely. Refrigerate 1 to 2 hours; cut into bars.