2 cups flour
2 cups oats
1/2 t. salt
1 t. baking soda
1 1/2 cups brown sugar
1 1/2 cups melted butter
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups chopped pecans
1/2-3/4 tub of caramel dip
Preheat oven to 350. Set aside an ungreased cookie/jelly pan sheet (with sides). I used a 13x9x2 pyrex baking dish which makes thicker bars.
Mix together the flour, oats, salt, brown sugar, and melted butter. Pat half of the mixture into the pan an bake 10 minutes. While the base is baking begin to melt the caramel (I took off the foil and microwaved it for a few seconds at a time until it was pourable). Remove the base from the oven and sprinkle with the chocolate chips and pecans. Pour caramel over chips and nuts and spread the remaining half of the cookie mixture over the top.
Bake 15-20 minutes more. Let cool completely before cutting into squares. The bars last for a while in an airtight container but I prefered to heat up the bars before eating.