Preheat oven to 350 degrees F (175 degrees C).

Line a 9x13 inch baking pan with aluminum foil, allowing overhang on the sides.

Spray the foil-lined pan with nonstick cooking spray.

In a large bowl, combine 2 cups of flour, oats, brown sugar, baking soda, and salt.

Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Press half of the crumb mixture into the prepared baking pan.

Bake for 15 minutes.

Remove from oven and sprinkle chocolate chips and pecans evenly over the baked crust.

In a separate bowl, whisk together caramel ice cream topping and remaining 1/4 cup flour until smooth.

Drizzle the caramel mixture evenly over the chocolate chips and pecans.

Sprinkle the reserved crumb mixture over the caramel.

Return to the oven and bake for an additional 18-20 minutes, or until golden brown.

Cool completely on a wire rack for at least 2 hours before cutting into bars.