Preheat oven to 350 degrees.
In a bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt.
Cut in butter until crumbly. Set half aside for topping.
Press the remaining crumb mixture into a greased 13 x 9 baking pan.
Bake for 15 minutes.
Sprinkle with the chocolate chips and pecans.
Whisk caramel topping and remaining flour until smooth. Drizzle over top.
Sprinkle with reserved crumb mixture.
Bake an additional 18-20 minutes or until golden brown.
Cool on a wire rack for 2 hours before cutting.