Chocolate Caramel Bars Jan Peterson
2 1/4 cups flour, divided 2 cups quick-cooking oatmeal
11/2 cups packed brown sugar 1 tsp. baking soda
1/2 tsp. salt 1 1/2 cups cold butter
2 cups (12 oz) semisweet chocolate chips 1 cup chopped pecans
1 - 12 oz. jar caramel ice cream topping
Combine 2 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 remaining 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.