Make sure that you use TOPPING for this recipe, not syrup.

1 3/4 cups plus 3 tablespoons all-purpose flour, divided
1 3/4 cups quick cooking oats
1 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Sunsweet Lighter Bake
1/4 cup vegetable oil
1 cup reduced fat semisweet baking chips
    or semisweet chocolate chips
3/4 cup fat-free caramel ice cream topping

Coat 13 x 9-inch baking pan with vegetable cooking spray; set aside.

In mixing bowl, combine 1 3/4 cups flour, oats, brown sugar, baking soda and salt. Add Lighter Bake and oil; stir with fork until evenly moist and crumbly. Reserve 1 cup crumb mixture for topping.

Press remaining crumb mixture evenly onto bottom of prepared baking pan. Bake at 350 degrees F for 15 minutes; cool 10 minutes.

Sprinkle with baking chips.

Stir 3 tablespoons flour into caramel topping. Drizzle over chocolate to within 1/4 inch of edges. Sprinkle with reserved crumbs. Bake 15 minutes or until edges are golden. Cool; cut into bars.