• 1 (18 ounce) box Betty Crocker yellow cake mix
  • 3/4 cup butter or 3/4 cup margarine, softened
  • 1 egg
  • 2 cups quick-cooking oats
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup chopped walnuts or 1 cup pecans
  • 1 (12 1/4 ounce) jar caramel topping (1 cup)
  • 1 tablespoon Gold Medal all-purpose flour
  • 1 Heat oven to 350º.
  • 2 Line bottom & sides of 13x9x2 with foil.
  • 3 Spray foil with cooking spray.
  • 4 In large bowl, beat cake mix, butter and egg with electric mixer on low speed about 1 minute or just until crumbly.
  • 5 Stir in oats, using hands if necessary.
  • 6 Reserve 1-1/2 cups oat mixture.
  • 7 Press remaining oat mixture in bottom of pan.
  • 8 Bake 14-18 minutes or until light golden brown.
  • 9 Sprinkle chocolate chips and nuts over hot crust.
  • 10 Mix caramel topping and flour in small bowl; drizzle evenly over chocolate chips & nuts.
  • 11 Sprinkle with reserved oat mixture over top.
  • 12 Bake 20-25 minutes or until golden brown.
  • 13 Cool completely before cutting (about 2 hours).