Ingredients

* 2-1/4 cups all-purpose flour, divided
* 2 cups quick-cooking oats
* 1-1/2 cups packed brown sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1-1/2 cups cold butter, cubed
* 2 cups (12 ounces) semisweet chocolate chips
* 1 cup chopped pecans
* 1 jar (12 ounces) caramel ice cream topping

Directions

* In a large 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 a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Sprinkle with the chocolate chips and pecans.
* Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting. Yield: about 4-1/2 dozen.