Ingredients
2-1/4 cups all-purpose flour, divided2 cups quick-cooking oats1-1/2 cups packed brown sugar1 teaspoon baking soda1/2 teaspoon salt1-1/2 cups cold butter, cubed2 cups semisweet chocolate chips1 cup chopped pecans1 jar (12 ounces) caramel ice cream topping
Preparation
Preheat oven to 350°. 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.
Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans.
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.
