Oatmeal Carmelitas (Jannie)

Crust:

2 cups flour                                                 

2 cups quick-cooking rolled oats                   

1 ½ cup brown sugar                                    

1 tsp. baking soda

½ tsp. salt

1 ¼ cups butter

Filling:

5 oz. pk. (1 cup) semi-sweet chocolate chips

½ cup chopped nuts

12 oz. jar (1 cup) caramel ice cream topping

3 TBS. flour

Heat oven to 350°.  Grease 9x13 pan. In large bowl, combine crust ingredients at low speed until crumbly.  Press half of crumb mixture, about 3 cups, into bottom of prepared pan.  Reserve remaining crumb mixture for topping.  Bake at 350° for 10 minutes.  Sprinkle warm base with chocolate chips and nuts.  Combine caramel topping and 3 TBS. flour; drizzle evenly over chocolate chips and nuts.  Sprinkle with reserved crumbs. Bake an additional 18 - 22 minutes or until golden brown.  Cool completely.  Refrigerate 1 to 2 hours; cut into bars.