Heat oven to 350 degrees F. Lightly cover a 9 by 13-inch pan with non-stick spray.

In stand mixer bowl, fitted with a paddle attachment, add in the flour, oats, brown sugar, baking soda, salt, and softened butter. Mix on low until fully combined and mixture is crumbly. Evenly divide the mixture into 2 equal portions.

Press one half the crumb mixture in the prepared pan. Bake for 10 minutes. Remove and cool slightly.

Sprinkle 1 cup chocolate chips, and 1 cup chopped pecans over the cooled crust. Mix the salted caramel sauce, and 2½ tablespoons of flour together, and drizzle over the chocolate chips, and pecans. Top with the remaining crumb mixture and remaining ½ cup of chocolate chips and ¼ cup pecans.

Transfer the pan back to the oven and 15 to 20 minutes or until the crust starts to brown. Remove from the oven and transfer pan to a wire rack to cool for 30 minutes then, transfer to the refrigerate for the caramel filling to set, about 2 hours.