2.) Bake 10 to 12 minutes or until dough puffs and appears dry. Meanwhile, in small bowl, mix caramel topping, flour and vanilla until well blended.
3.) Sprinkle walnuts and chocolate chips evenly over crust; drizzle with caramel mixture. Crumble reserved 1/2 c. dough mixture over caramel.
4.) Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool completely, about 1-1/2 hours. Cut into 4 rows by 4 rows.
