Preheat oven to 350°F. Lightly coat a 9 x 13‑inch pan with non‑stick spray.

In a stand mixer bowl fitted with the paddle attachment, add 2 cups flour, 1 3/4 cups quick‑cooking oats, 1 1/4 cups brown sugar, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1 1/4 cups (2 1/2 sticks) softened unsalted butter. Mix on low until the ingredients are fully combined and the mixture is crumbly.

Divide the crumb mixture into two equal portions (transfer half to a separate bowl).

Press one half of the crumb mixture evenly and firmly into the bottom of the prepared pan to form the crust.

Bake the crust for 10 minutes. Remove from the oven and let it cool about 5 minutes.

Evenly sprinkle 1 cup of the chocolate chips and half of the chopped pecans (2 tablespoons) over the warm crust.

In a small bowl, stir together 1 1/2 cups Salted Caramel Sauce and 2 1/2 tablespoons flour until combined. Drizzle the caramel mixture evenly over the chocolate chips and pecans.

Sprinkle the remaining crumb mixture evenly over the caramel (press lightly so it adheres but leave some gaps), then top with the remaining 1/2 cup chocolate chips and the remaining chopped pecans (2 tablespoons).

Return the pan to the oven and bake 15 to 20 minutes, or until the top and edges begin to brown.

Remove the pan from the oven and place it on a wire rack. Cool at room temperature for 30 minutes, then refrigerate until the caramel is set, about 2 hours.

After chilling, cut into bars and serve.