1. Preheat oven to 350°F (180°C). Lightly brush Rectangular Baker with vegetable oil. Combine oats, 1 1/2 cups (375 mL) of the flour, brown sugar, 3/4 tsp (4 mL) of the xanthan gum and baking soda in Classic Batter Bowl. Add butter; mix until crumbly. Reserve 1 cup (250 mL) of the crumb mixture and set aside.
2. Press remaining crumb mixture onto bottom of baker. Bake 15-18 minutes or until light golden brown.
3. Meanwhile, combine caramel topping, remaining 1/4 cup (50 mL) flour and remaining 1/4 tsp (1 mL) xanthan gum in Small Batter Bowl; whisk until smooth. Drizzle over crust; carefully spread to edges using Small Spreader.
4. Add pecans and chocolate morsels to reserved crumb mixture; sprinkle evenly over caramel mixture. Bake 16-20 minutes or until golden brown and bubbly around the edges.
5. Remove baker from oven to Stackable Cooling Rack. Cool completely and cut into 24 bars.

Yield: 24

Nutrients per serving: (1 bar): Calories 250, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 33 g, Fiber 2 g, Protein 3 g

U.S. Diabetic exchanges per serving: 1 Starch, 1 Fruit, 2 1/2 Fat (2 Carb)