Caramel-Pecan Diamonds

Make Crust: Heat oven to 350 degrees. Line a 9x13 baking pan with foil; coat with vegetable cooking spray.

Combine oats, flour, salt and baking soda in a large bowl; set aside.

Combine butter and brown sugar in medium microwaveproof bowl. Cover with plastic wrap and microwave on high for 1 minute. Stir until blended. Stir butter mixture into flour mixture until combined. Pat evenly into bottom of prepared pan. Bake 15 minutes. Cool on wire rack, 15 minutes.

Make Caramel Topping: Meanwhile, combine sugar, corn syrup and water in small saucepan. Bring to a boil over medium-high heat. Cook until sugar melts and syrup is amber. Remove from heat and carefully stir in cream (mixture will bubble vigerously!).

Cook, stiring, 1-2 minutes more, until smooth. Pour mixture into a large glass measure. Stir in butter and vanilla. Let stand about 15 minutes, until cool.

Spread caramel topping evenly over cooled crust. Sprinkle with pecans evenly over topping, then sprinkle with chocolate. Bake 20 minutes, until edges bubble.

Cool completely in pan on wire rack. Lift out of pan with foil. Peel off foil. Cut lengthwise into 1 1/2 inch wide strips, then cut strips diagonally at 2-inch intervals to form diamonds.