The Brickyard Barn Inn's
Caramel Pecan Bars
(Makes about 2 1/2 dozen)

Here is a great recipe for the next picnic, Super Bowl party, or church bake sale. Or just let the kids make it and enjoy these as you oversee their efforts. Have fun!

Crust:
   1 cup of old-fashioned oats
   1/2 cup butter (not margarine)
   1 cup flour
   1/8 teaspoon soda
   1/8 teaspoon salt
   1/2 cup packed brown sugar

Topping:
   1 1/2 cup prepared caramel sauce (such as Smuckers Sundae Syrup)
   1 1/2 cup pecan or walnut pieces (toasted if you have time)
   3/4 cup chocolate chips

For Crust:
Preheat oven to 325 degrees. Line 9x13 pan with foil; coat well with vegetable shortening. Combine flour, oats, salt and soda in large bowl; set aside. Combine butter and brown sugar in medium microwaveable bowl. Cover with plastic wrap and microwave on High for 1 minute (longer if extra batches, stirring often). Stir butter mixture into flour mixture until combined. Press evenly onto bottom of prepared pan. Bake about 15 minutes. Cool on wire rack.

Preparation:
Pour caramel syrup over crust, smoothing if needed. Sprinkle nuts evenly over caramel, then sprinkle chips over evenly. Bake at 325 degrees for about 30 to 40 minutes, watching closely after 30 minutes. Bars are done when the caramel bubbles evenly over the entire crust. Remove immediately and cool completely. Cut by lifting foil from pan, inverting on a cutting board, removing the foil carefully, then cutting the cooled bars on cutting board.

Notes: The difference in baking time depends upon the brand of caramel. Some brands have more water and that will change the amount of time before the topping bubbles.

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