| | Directions | - Heat oven to 350ºF; grease a 9- x 13-inch pan.
- In large bowl, blend all crust ingredients at a low speed until crumbly. Press a little over half of the crumb mixture into the bottom of the pan. Reserve the remaining mixture for the topping. Bake 10 minutes.
- Meanwhile, in a small bowl, combine caramel topping and flour.
- Remove the partially baked crust and sprinkle with chocolate chips and nuts.
- Drizzle caramel mixture over the top. Sprinkle with the remaining crumb topping and bake again for 18 - 22 minutes.
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Cook Time: 30 minutes
|  | | Ingredients | | - | | CRUST: |
| - | | 2 cups flour |
| - | | 2 cups quick oats |
| - | | 1 1/2 cups packed brown sugar |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 1 1/4 cups margarine or butter, softened |
| - | | FILLING: |
| - | | 1 jar of caramel ice cream topping (12 oz. jar) |
| - | | 3 tablespoons flour |
| - | | 1 cup chocolate chips |
| - | | 1/2 cup chopped nuts (optional) |
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