This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 3/4 cups Quaker quick oats (do NOT cook)
1 1/2 cups flour + 1/4 cup flour
3/4 cup Domino's dark brown sugar (packed)
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup Parkay margarine (melted)
1 cup chopped salted peanuts
1 cup Nestle's semi-sweet chocolate bits
1 - 12.5oz. jar caramel ice cream topping
In a bowl add oats, 1 1/2 cups flour, brown sugar, baking soda and salt--stir
well until mixed. Add melted Parkay--stir until mixed. Remove one cup of the
oat mixture--set aside. Press the large portion of the oat mixture into a
greased 9 x 13 cake pan (just on the bottom). Bake at 350 degrees for 10-12
minutes or until it just starts to brown. Remove from oven (but DO NOT turn
oven off), then cool for 10 minutes. After cooling, sprinkle chopped peanuts
and chocolate bits evenly over the top of the baked oatmeal crust. In a bowl
add the caramel topping and 1/4 cup flour--stir until smooth. Drizzle the
caramel mixture all over the top of the peanuts and chocolate bits (leave 1/4"
between the edge of the cake pan and where you start to drizzle the
caramel). Sprinkle the 1 cup of extra oat mixture on top. Bake at 350 degrees
for 18-22 minutes or until golden brown. Cool completely, then refrigerate
until set. Cut into squares or bars.