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
1. 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.
2. Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake at 350° for 15 minutes. Sprinkle with the chocolate chips and pecans.
3. 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.
