Chocolate Caramel Oatmeal Chews

Preheat oven to 350°F (180°C). Brush Stone Rectangular Baker with canola oil. Combine oats, 1 ½ cups (375 mL) of the flour, brown sugar and baking soda in a large mixing bowl. Add butter; mix until crumbly. Reserve 1 cup (250 mL) of the crumb mixture. Press remaining crumb mixture onto bottom of baker. Bake 15 minutes.
Combine caramel topping and remaining ¼ cup (50 mL) flour in a medium size bowl; whisk until smooth. Drizzle over crust; carefully spread to edges .
Combine pecans and reserved crumb mixture in a small bowl. Sprinkle crumb mixture and chocolate morsels evenly over caramel mixture. Bake 15-18 minutes or until golden brown and bubbly Cool completely. Cut into bars.

Ingredient :

2 cups (500 mL) quick or old-fashioned oats
1¾ cups (425 mL) all-purpose flour, divided
¾ cup (175 mL) packed brown sugar
1 tsp (5 mL) baking soda
1 cup (250 mL) butter or margarine, melted
1 cup (250 mL) butterscotch caramel ice cream topping
½ cup (125 mL) chopped pecans
1 cup (250 mL) semi-sweet chocolate morsels