2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups brown sugar, firmly packed
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine or butter, softened
1 cup caramel ice cream topping
3 tablespoons all-purpose flour
1 cup semisweet chocolate chips
1/2 cup nuts, chopped
Heat oven to 350 F. Grease a 9×13-inch baking dish. In large bowl, combine all crust ingredients, then 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. In a small bowl, combine caramel topping and 3 tablespoons flour, 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 for 1 hour, then refrigerate 1 to 2 hours or until filling is set. Cut into bars.
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Walton Gas; Attn: Recipe
P.O. Box 260
Monroe, GA 30655
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