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1
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 9-inch square pan with cooking spray, or line with nonstick foil.
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2
In large bowl, break up cookie dough. Stir or knead in oats. Reserve 1 1/2 cups dough in small bowl for topping; set aside. Press remaining dough evenly in pan. Bake 20 to 22 minutes or until light golden brown. Cool 5 minutes.
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3
In small bowl, mix caramel topping and flour until well blended. Using spoon, drizzle evenly over bars to within 1/2 inch of pan edges.
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4
Mix pecans into reserved dough. Crumble evenly over caramel. Bake 25 to 28 minutes or until golden brown. Cool completely, about 1 1/2 hours.
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5
In small microwavable bowl, microwave chocolate chips uncovered on High 45 seconds to 1 minute, stirring until melted. Place in small resealable food-storage plastic bag; cut off small corner of bag, and squeeze to drizzle over bars. Sprinkle with sea salt.
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6
For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature.
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