1 3/4 c Oats, quick or old fashioned - uncooked 1 1/2 c All-purpose flour 3/4 c Firmly packed brown sugar 1/2 ts Baking soda 1 c Chopped eagle brand peanuts 1/4 ts Salt (optional) 3/4 c Margarine, melted - (1 1/2 sticks) 1 c Semi-sweet chocolate pieces - (6 ounces) 12 1/2 oz Caramel ice cream topping - (1 jar) 1/4 c All-purpose flour Heat oven to 350 degrees. Grease 13x9-inch baking pan. Combine oats, flour, brown sugar, soda and salt; mix well. Stir in margarine, mixing well until blended. Reserve 1 cup; press remaining onto bottom of prepared pan. Bake 10 to 12 minutes or until light brown; cool 10 minutes. Top with nuts and chocolate pieces. Mix caramel topping and 1/4 cup flour until smooth; drizzle over chocolate pieces to within 1/4-inch of pan edges. Sprinkle with reserved oat mixture. Bake an additional 18 to 22 minutes or until golden brown. Cool; chill until set. Makes 32 bars.