1 ¼ c. old fashioned or quick cooking oats
1 c. plus 3 T. flour
¾ c. brown sugar
10 T. margarine, at room temperature, cut in
pieces
¾ c. walnuts, chopped
1 jar (12 oz) caramel ice-cream topping
Heat oven to 350 degrees. Line a 9-inch square baking pan with foil,
letting ends extend above 2 sides of pan.
Lightly grease foil. Mix oats, 1 cup flour and the sugar in a large
bowl. Add margarine and cut in with a
pastry blender until mixture resembles coarse crumbs. Press half (about 1 ¼ cups) evenly over bottom of prepared
pan. Bake 12-15 minutes or until top
looks dry and tiny cracks appear.
Sprinkle with walnuts. Stir
caramel topping and remaining 3 tablespoons flour in a medium bowl until
blended. Pour over nuts. Sprinkle with remaining at mixture. Bake 20-25 minutes longer until edges bubble
slightly. Cool in pan on wire
rack. Then, to make cutting easier, refrigerate
1 hour or until cold. Lift foil by ends
onto cutting board. Peel off foil. Cut in bars.