Preheat oven to 350 degrees. Spray 13×9 pan with nonstick cooking spray.
Combine oats, 1 ½ cups flour, brown sugar and baking soda in mixing bowl. Add butter and mix until crumbly. Reserve 1 cup of the crumb mixture.
Press remaining crumb mixture onto bottom of pan.
Bake for 15 minutes.
Combine ice cream topping and remaining ¼ cup flour in bowl, whisk until smooth.
Drizzle over bottom of crust and spread to edges.
Combine pecans and reserved crumb mixture. Sprinkle mixture and chocolate morsels evenly over caramel mixture.
Bake 15-18 minutes or until golden and bubbly.
Cool completely and cut into bars.
Notes
Add Different Chocolate Chips: Mix the semi-sweet chocolate chips with butterscotch chips or white chocolate chips. Or melt chocolate and drizzle on top of the delicious bars.
Peanut Butter: A peanut butter version with peanut butter chips and peanut butter sauce. Try sunflower seed butter if allergic. They are scrumptious popular recipe.
Variation tip: Feel free to make your own caramel sauce for these dessert bars.
Half: Make a half portion in an 8 x 8 pan. These bars are the perfect snack no matter what the size.
Decorate: Lovely just the way they are, however, if you are going to a fancier event, make these and decorate with mini M&M’s or drizzle chocolate or caramel or both on top to perfect them.
Hint: Use parchment paper to line pan. It will keep them from sticking and will help you lift the bars from the pan. Run a knife along the sides when squares are done cooking to help bars out of the pan.