In large bowl, blend all crust ingredients at low speed until crumbly.
Press half of crumb mixture, about 3 cups, in bottom of greased pan.
Reserve remaining crumb mixture for topping.
Bake at 350* for 10 minutes.
Meanwhile, in small bowl combine caramel topping and 3 tbls.
flour; set aside.
Sprinkle warm crust with chocolate chips and nuts.
Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
Return to oven and bake an additional 18 to 22 minutes or until golden brown.
Refrigerate 1 to 2 hours or until filling is set.
Cut into bars.
When I made them I used Mrs. Richards butterscotch caramel sauce in the ice cream toppings section. Also, I substituted extra chocolate chips for the nuts.
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