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2 c. (12 oz. pkg.) semi-sweet chocolate chips
1 1/2 c. walnuts, chopped
1 c. (12.25 oz. jar) caramel ice cream topping

Crumb Mixture:
2 1/3 c. all-purpose flour, divided
2 c. rolled oats
1 c. brown sugar, packed
1 tsp. baking soda
1/4 tsp. salt
1 c. (2 sticks) margarine, melted

Combine 2 cups flour, oats, brown sugar, soda and salt in a
large bowl. Add butter. Stir until all ingredients are moistened.
Reserve 1 cup crumb mixture. Press remaining mixture into bottom
of ungreased 13 x 9-inch baking pan. Bake at 350 degrees for 15 minutes.
Remove from oven. Sprinkle with chocolate chips and walnuts.

Combine caramel topping and remaining 1/3 cup flour in small
bowl. Drizzle over chocolate and walnuts. Sprinkle with remaining
crumb mixture. Return to oven. Bake an additional 20 minutes until
lightly browned. Makes 2 1/2 dozen.

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