2 1/4 cups all purpose flour, divided
2 cups quick oats
1 1/2 cups packed brown sugar
1 teas. soda
1/2 teas. salt
1 1/2 cups cold butter or marg.
2 cups (12 ounces) chocolate chips
1 cup chopped pecans (optional!)
1 jar (12 ounces) caramel ice cream topping
In a bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. Press the remaining crumb mixture into greased 13 x 9 inch baking pan. Bake at 350 for 15 min. Sprinkle with 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 to 20 minutes or until golden brown. Cool on wire rack for 2 hours before cutting. Enjoy!
