Preheat oven to 350 degrees. Grease a 9 x 13 inch cake pan.
In large bowl, blend all crust ingredients at low speed until crumbly. Press half of crumb mixture, about 3 cups, firmly in bottom of greased pan. (Reserve remaining crumb mixture for topping.)Bake for 10 minutes.
In small bowl combine caramel topping and 3 tbsp flour and set aside.
Sprinkle warm crust with chocolate chips and nuts. Drizzle evenly with caramel mixture and then sprinkle with reserved crumb mixture. Return to oven and bake an additional 18 to 22 minutes or until golden brown.
Cool completely over cooling rack and then refrigerate for 1 to 2 hours or until filling is set.
Loosen from sides of pan and turn out onto cutting board to cut into bars.
Notes
KEEP REFRIGERATED, BUT TAKE OUT AT LEAST A HALF AN HOUR BEFORE SERVING.