2 cups flour
2 cups quick-cooking oats
1 1/2 cup brown sugar
1 1/4 cups butter, softened
1 tsp baking soda
1/2 tsp salt
1 jar (12.25oz) Smucker's Caramel Ice Cream Topping (1 cup)
3 tbsp flour
1 cup semisweet chocolate chips
1.Heat oven to 350 degrees. Grease 9x13 inch pan. In large bowl, beat base ingredients with electric mixer on low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining mixture into bottom of pan.
2. Bake 10 minutes. Meanwhile, in small bowl, stir together carmel topping and 3 tbsp. flour
3. Sprinkle chocolate chips over partially baked base. Drizzle evenly with caramel mixture, sprinkle with reserved crumb mixture.
4. Bake 18 to 22 minutes longer or until golden brown. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 to 2 hours or until filling is set.