Chocolate Chip Caramel Bars

Julie Noji

• 2 1/3 C. all purpose flour, divided
• 2 C. old-fashioned oats
• 1 C. brown sugar, packed
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 C. (2 blocks) butter, melted
• 12 oz. pkg. chocolate chips
• 1 1/2 C. walnuts
• 12 oz. jar caramel ice cream topping

Preheat oven to 350°. Grease a 9″x13″ baking pan. Layer greased baking pan with parchment paper. Grease the parchment paper. Combine 2 C. flour, oats, brown sugar, baking soda and salt in large bowl. Stir in melted butter. Reserve 1 C. of mixture then press remaining mixture into baking pan. Bake in oven for 15 minutes or until lightly browned then remove from oven. Sprinkle with chocolate chips and walnuts. Combine caramel topping and remaining 1/3 C. flour then drizzle over base. Sprinkle with reserved 1 C. of mixture. Bake for 20 to 25 minutes or until lightly browned. Cool in pan on wire rack. Refrigerate for 2 to 3 hours before cutting into bars.