• 2 cups chopped Texas Pecans
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 1/2 cups packed brown sugar
• 2 cups quick-cooking oats
• 1 teaspoon baking soda
• 1 1/2 cup cold butter
• 2 1/4 cups all-purpose flour
• 12 oz caramel ice cream topping

Directions:

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-in x 9-in x 2-in baking pan. Bake at 350 degrees for fifteen 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 wire rack for 2 hours before cutting.

Makes 4 1/2 dozen.