(by Shirley McNevich)
Crust: 2 cups flour; 2 cups Quaker quick oats; 1 1/2 cups Domino's dark brown sugar (packed); 1 1/4 cups softened butter; 1 tsp. baking soda; 1/2 tsp. salt
Filling: 1 cup caramel ice cream topping; 3 TBSP flour; 1 cup Nestle's semi-sweet chocolate bits; 1/2 cup chopped pecans
Grease a 9 x 13 cake pan. In a mixer add butter, baking soda, salt, brown sugar, oats and 2 cups flour--beat until crumbs form. Remove 3 cups of the crumb mixture--reserve it for later. Press remaining crumb mixture into the greased cake pan. Bake at 350 degrees for 10 minutes. In a bowl add caramel and 3 TBSP flour--stir until mixed. Remove crust from oven, sprinkle chocolate chips and chopped pecans over the crust. Drizzle the caramel mixture over the top of the chocolate chips and pecans. Sprinkle the 3 cups of reserved crumbs all over the top. Bake at 350 degrees for 18-20 minutes or until golden brown. Cool completely. Refrigerate until cold. Cut into bars or squares.