Chocolate Caramel Bars

1 3/4 c All-purpose flour
1 3/4 c Quick cooking oats
1 c Packed brown sugar
1/2 ts Baking soda
1/4 ts Salt
1/2 c Sunsweet Lighter Bake
1/4 c Vegetable oil
1 c Semisweet chocolate pieces
3/4 c Fat-free caramel ice cream topping
3 tb Flour

Preheat oven to 350F. Coat 13x9-inch pan with cooking spray. Combine 1-3/4 cups flour, oats, brown sugar, baking soda and salt. Add Lighter Bake and oil; stir with fork or fingertips until evenly moist and crumbly. Reserve 1 cup for topping. Press remaining mixture evenly onto bottom of pan. Bake 15 minutes. Cool 10 minutes. Sprinkle with chocolate pieces. Stir remaining flour into caramel topping. Drizzle over chocolate. Sprinkle with reserved crumbs. Bake 15 minutes or until edges are golden. Cool.

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