Chocolate Caramel Bars Jan Peterson
2 1/4 cups flour divided
2 cups quick cooking oatmeal
1 1/2 cups packed brown sugar
1 tsp baking soda
1/2 tsp. salt
1 1/2 cups cold butter
2 cups (12 oz.) semi-sweet chocolate chips
1 cup chopped pecans
1 - 12 oz. jar caramel ice cream topping
Combine two cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. Press remaining crumb mixture into a greased 13 in. x 9 in x 2 in. baking pan. Bake at 350 degrees for 15 minutes. Sprinkle with the chocolate chips and pecans. Whisk the caramel topping and flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting. Yield: about 4 1/2 dozen.