Oatmeal Carmelita Bars

By Vicki W.

Crust
2 cups flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter, softened

Filling/Topping
1 (12/5 oz) jar (1 cup) caramel ice cream topping
3 tablespoons flour
1 cup semisweet chocolate ships
1/2 cup chopped nuts (optional)

Heat oven to 350. Grease 13x9 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 for 10 minutes.

Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.

Remove partially baked crust from oven.
Drizzle evenly with caramel mixture.

Add chocolate chips and nuts to reserved crumb mixture and sprinkle over caramel and press lightly.

Return to oven; bake an additional 18 to 22 minutes or until golden brown.

Cool 1 to 2 hours or until completely cooled.
Cut into bars.