• Cooking Time: 25 minutesw
• Servings: 4 1/2 dozen
• 2-1/4 cups all purpose flour, divided
• 2 cups quick cooking oats
• 1-1/2 cups packed brown sugar
• 1 tsp baking soda
• ½ tsp salt
• 1-1/2 cups cold butter or margarine
• 2 cups (12 oz) semi-sweet chocolate chips
• 1 cup chopped pecans
• 1 jar (12 oz) caramel ice cream topping

1. In a bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly.
2. Set half aside for topping. Press the remaining crumb mixture into a greased 13”x9”x2” baking pan.
3. Bake at 350F. for 15 minutes.
4. Sprinkle with the chocolate chips and pecans.
5. In a separate bowl, whisk the caramel topping and remaining ¼ cup flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. (I baked for 25 minutes)
6. Cool on a wire rack for 2 HOURS before cutting into squares.

These are just sooooo good... you can't just eat one... really!! I got the recipe from the Taste of Home 2000 Annual Cookbook pag.128. I followed recipe to the T except baked for about 25 minutes-waiting to get golden color. Allowed to cool for almost 2 hrs. Chocolate filling was very gooey so allow to cool the full 2 hrs to make it easier to cut in squares. Cut small squares instead of rectangle bars since they are very rich!! Tried recipe on job potluck-Halloween 2008-It was a hit. Everybody loved them. Chocolately, soft, buttery tasting cookies. Really good. Will make again and again!