Chocolate Caramel Oat Bars

2 1/4 cups flour, divided

2 c. quick cooking oats

1 1/2 c. packed brown sugar

1 t. baking soda

1/2 t. salt

1 1/2 c. cold butter

2 c. semisweet chocolate chips

1 c. m&m's, divided

1 c. crushed pecans (optional)

1 jar (12 oz) caramel ice cream topping or 1 bag kraft caramels (that's what Jenny used)

In a bowl combine 2 c. flour, oats, crushed pecans, brown sugar, baking soda and salt. Cut in butter with a pastry cutter or 2 butter knives, until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13 x 9 pan. Bake @ 350 degrees for 15 minutes. Meanwhile, if using kraft caramels, melt with 1/8 c. water in the microwave. Stir until smooth. If using caramel topping, stir in flour. Sprinkle cooked crust with chocolate chips and 1/2 c. m&m's. Drizzle caramel over top. Sprinkle with reserved crumb mixture and remaining m&m's. Bake for 18 to 20 minutes. Cool on a wire rack for 2 hours before cutting.