Preheat your oven to 350°F (175°C) and prepare a 9-inch baking pan by lining it with parchment paper.

In a mixing bowl, break up the refrigerated chocolate chip cookie dough and combine it with old-fashioned oats and a dash of salt until well mixed.

Set aside half a cup of the combined dough for topping later, then press the remaining dough into the bottom of your prepared pan.

Place the pan in the preheated oven and bake the crust for about 10 to 12 minutes until edges are set but center is soft.

Whisk together the flour, caramel ice cream topping, and vanilla extract in a separate bowl until smooth and creamy.

Once the crust has finished pre-baking, sprinkle chopped walnuts and semi-sweet chocolate chips evenly over the warm crust.

Carefully pour the caramel mixture over the sprinkled chocolate chips and walnuts, then crumble the reserved dough on top.

Put the pan back into the oven and bake for another 20 to 25 minutes until golden brown and set.

Remove from oven, cool for 10 minutes, then lift out with parchment overhang and cool completely before slicing into squares.