Oatmeal Caramelitas

Ingredients:
375ml porridge oats
125ml dark brown sugar
250ml flour 
5ml bicarbonate of soda
180g cold butter
125ml caramel topping
30ml flour 
125ml chopped pecans
125ml semi sweet or milk chocolate chips

Method:
Preheat your oven to 180˚C. 

Combine oats, flour, brown sugar and bicarbonate of soda. Using a pastry blender cut butter into dry mix until the butter pieces are small.  If you don't have a pastry blender you can use a fork or your fingers, as long as you don't overwork the butter and make it warm.

Line an 8 x 8 inch (or 9x9) baking dish with parchment paper.  I cut my 15" wide paper in half and laid one piece one way and the other piece the other.  

Press all but 1 cup of the mix into the bottom of the pan. Bake for 15 to 17 minutes or until it is golden brown. 

Mix together flour and caramel topping. Stir until smooth. The flour will help thicken the caramel as it bakes. 

Mix together chocolate chips, nuts, and rest of the dry oat mixture. 

Drizzle caramel onto the bottom layer. Spread carefully until it is close to the edges.  Sprinkle on the chocolate chip nut mixture.  Spread on evenly. Pressing just a little bit. 

Bake for 15 to 17 minutes or until golden brown. Cool completely before cutting.  If you are impatient as I was you can put it in the fridge to cool it faster.