Chocolate Carmelitas

Crust:
1 C flour
3/4 C Brown Sugar
1/8 t Salt
1 C Quick Oats
1/2 t Baking Soda
3/4 C Butter (1 1/2 sticks)

Filling
1 C Chocolate Chips
3/4 C Pecans, Chopped (Optional)
3/4 C Caramel ice cream topping
3 T Flour

Preheat oven to 350 degrees. Combine all crust ingredients together in a large mixing bowl, blending well with a mixer to form crumbs. (I use my pastry blender!) Press half of crumbs into a 9-inch square pan. Bake 10 minutes. Remove from oven and sprinkle with chocolate chips and pecans (if you like it my way, I don't add the nuts). Blend caramel topping with flour. Spread over chips and nuts. Sprinkle with remaining crumb mixture. Bake 15 to 20 minutes or until golden brown. Chill for 1 to 2 hours. Cut into squares to serve.