2 cups quick-cooking rolled oats
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter or margarine, softened
1 (6 oz.) package (1 cup) semi-sweet chocolate chips
1/2 cup chopped nuts
HEAT oven to 350°F. Grease a 13 x 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.
COMBINE caramel topping and 3 tablespoons flour in small bowl; blend well.
REMOVE partially baked crust from oven. Sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture. Sprinkle with reserved crumb mixture.
RETURN to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.
High Altitude (above 3500 ft.):
Serving Size (1 bar, 1/36 of recipe), Calories 200 (Calories from Fat 90), Total Fat 10g (Saturated Fat 5g, Trans Fat g), Cholesterol 15mg, Sodium 85mg, Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 17g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.