2 c. all-purpose flour
2 c. quick oats
1 1/2 c. packed brown sugar
1 tsp. baking soda
1 c. butter or margarine, softened
1 1/4 c. caramel ice cream topping
1 c. pecans
Directions
Preheat oven to 350. Combine flour, oats, brown sugar and baking soda in large mixing bowl. Cut butter into flour mixture (resembles coarse crumbs). Reserve 2 c. of crumb mixture: set aside. Press remaining crumb mixture into bottom of baking pan. Bake 10 minutes. Spoon caramel topping over crust, carefully spreading to edges. Add pecans to reserved crumb mixture: sprinkle over caramel topping. Bake 10 – 15 minutes or until golden brown and bubbly. Remove to cooling rack, cool and cut into bars