Oatmeal Carmelita's

2 cups flour
2 cups quick-cooking rolled oats
1 1/2 cups brown sugar, packed firmly
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups butter or margarine

Heat oven to 350 degrees. Grease 9x13 inch pan. Lightly spoon flour into measuring cup. Level off. In large bowl, blend remaining ingredients until crumbly. Press about 3 cups (1/2 of mixture) into prepared pan. Reserve remaining crumbs for topping. Bake for 10 minutes.

Filling:
1 pkg. (6 oz.) semi-sweet chocolate chips
1/2 cup chopped nuts
12 oz. caramel ice-cream topping
3 tblsp. flour

Sprinkle crust with chocolate chips and nuts. Blend caramel topping and flour. Drizzle over chocolate and nuts. Sprinkle with reserved crumbs. Return to oven and bake for 18-22 minutes or until golden brown. Cool completely. Cut into bars. Chill for easier cutting. Yield: 36 bars

Tip: You can use peanut butter chips instead of semi-sweet chocolate ones!