2 cups All Purpose or Unbleached Flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine or butter, softened
1 (12.5-oz.) jar (1 cup) caramel ice cream topping
3 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2 cup chopped nuts (opt.)
1. Heat oven to 350°F. Grease 13×9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.
2. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.
3. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle
evenly with caramel mixture; sprinkle with reserved crumb mixture.
4. Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Tip: Go around the edge of the pan with a knife while hot…it will help you get these chewey morsels out of the pan easier.
Cut into bars.