• Mix the first seven ingredients together in a stand mixer on low speed until it begins to form crumbs.  Press half of this mixture into the bottom of an 8" square baking dish (you need to reserve half of this mix for the topping.)  Bake at 350 degrees for 12 minutes.  Sprinkle chopped nuts and chocolate chips over crust as soon as it comes out of the oven.  
• Combine salted caramel sauce and 3 tablespoon gluten-free flour with a whisk.  Drizzle over nuts and chocolate chips.  Sprinkle remaining crumbs over the top and bake for 15-20 minutes or until golden brown.  Cool and serve.  *Chill for easy slicing.  

Salted Caramel Sauce:

• 1 cup sugar
• ¼ cup water
• ¾ cup heavy cream
• 3 ½ tablespoon unsalted butter
• 1 teaspoon sea salt
• Combine sugar and water in a heavy saucepan over medium-low heat until sugar is completely dissolved.  Slowly bring to a boil and do not stir.  Boil until the syrup becomes a rich amber color, about 5-6 minutes, making sure to scrape down the sides of the pot.  Remove from heat and quickly whisk in heavy cream.  Then stir in butter and salt.  Transfer to a bowl and cool.