2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped salted peanuts
1 (17.5-ounce) jar caramel topping
1 cup salted peanuts
4 cups miniature marshmallows
1 1/2 cups milk chocolate chips
Heat oven to 350°F. Combine all crumb mixture ingredients except 1/2 cup chopped peanuts in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/2 cup chopped peanuts. Reserve 1 cup crumb mixture; set aside.
Press remaining crumb mixture onto bottom of greased and floured 15x10x1-inch jelly-roll pan. Bake 15-17 minutes or until lightly browned.
Spread caramel topping evenly over hot, partially baked crust. Sprinkle with 1 cup peanuts, marshmallows and chocolate chips. Crumble reserved crumb mixture over chocolate chips.
Continue baking 20-25 minutes or until crumb mixture is lightly browned. Refrigerate at least 1 hour or until firm. Cut into bars.
Line pan with greased aluminum foil for easy removal and cutting.