1 3/4 cups oats, (quick or old fashioned, uncooked)
1 3/4 cups All Purpose Flour, divided
3/4 cup firmly packed light brown sugar
3/4 cup butter
1 tablespoon water
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans or walnuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 cup caramel ice cream topping
Heat oven to 350°F. Spray a 13 x 9-inch pan with no-stick cooking spray.
Combine oats, 1 1/2 cups flour, brown sugar, shortening, water, baking soda and salt in large bowl; stir with spoon until well blended. Reserve 1 cup. Press remaining into bottom of prepared pan.
Bake 10 to 12 minutes or until light brown. Remove pan and cool 10 minutes.
Sprinkle with nuts and chocolate chips.
Combine caramel topping and remaining 1/4 cup flour. Stir until smooth. Drizzle over chocolate chips to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture.
Return to oven. Bake 18 to 22 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool. Cool completely.
Nutrition Info Per Serving (1 bar): Calories 165.9 Total Fat 8.3 g Saturated Fat 3.8 g Polyunsaturated Fat 0.9 g Monounsaturated Fat 2.4 g Cholesterol 10.3 mg Sodium 98.3 mg Potassium 52.9 mg Total Carbohydrate 24.1 g Dietary Fiber 0.9 g Sugars 10.9 g Protein 1.4 g