Chocolate Caramel Bars

2 1/4 cups all-purpose flour, divided
2 cups quick-cooking oats
1 1/2 cups packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups cold butter or margarine
2 cups (12 oz.) semisweet chocolate chips
1 cup chopped pecans
1 jar (12 ox.) caramel ice cream topping

Ina bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt.  Cut in butter until crumbly.  Set half aside for topping.  Press the remaining crumb mixture into a greased 13 x 9 baking pan.  Bake at 350 degrees for 15 minutes.  Sprinkle with the chocolate chips and pecans.  Whisk caramel topping and remaining flour until smooth; drizzle over top.  Sprinkle with the reserved crumb mixture.  Bake for 18-20 minutes or until golden brown.  Cool on a wire rack for 2 hours before cutting. 
Yield:  about 4 1/2 dozen.