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