Combine oats, 1 1/2 cup flour, Splenda BS, soda, salt in a large bowl. Stir in butter and mix well. Reserve 1 cup oat mixture, press remaining oat mixture onto the bottom of prepared baking pan. Bake 12 – 15 minutes or till brown. Sprinkle with choc chips and nuts. Mix caramel topping with remaining flour in a small bowl. Drizzle over the nuts to within a 1/4 “of edge of pan Sprinkle reserved oat mixture. Return to oven bake 18 – 22 minutes or till brown.