Carmelita

1 c. flour
1/2 tsp. baking soda
1 c. quick-cooking rolled oats
1/4 tsp. salt
3/4 c. brown sugar
3/4 c. melted butter

Filling:
1 c. milk chocolate pieces
3/4 c. caramel ice cream topping
 1/2 c. chopped pecans
3 Tbsp. flour

Combine the flour, oats, sugar, soda, salt, and butter. Press half of this crumb mixture into a greased 9x9 inch pan. Bake at 350* for 10 minutes. Remove from the oven and sprinkle in the filling mix. Sprinkle the remaining crumb mixture on top. Bake at 350* for about 15-20 minutes until golden brown. Cool. Best if chilled for 1-2 hours. Cut into bars. Yield: 16-20 bars. (Tip: A 12-ounce jar of caramel topping equals 1 cup).






**Robbie and Tiffany Hale came over for dinner one night and brought this for dessert, it is the most amazing dessert ever! Be warned it needs to be eaten with milk or ice cream because it is so rich!