Measure the oats, GF flour, baking soda, cinnamon, brown sugar & sea salt into a sealable bag. Shake to combine. Label with tape & marker.
Roughly chop the pecans and add to another sealable bag. Add the chocolate chips. Label with tape & marker.
Pack enough butter to use in recipe; in addition to, other camp cooking needs. Pack caramel in the cooler (if you have a squeeze bottle, transfer to that for easier pouring). Pack parchment paper.
Remove caramel from cooler. Line your dutch oven with a good size piece of parchment paper. Ready 18 pieces of charcoal in a chimney. While they heat, prepare the bars.
Place butter in a small pan and melt on cooktop. Remove from heat and set aside.
Add dry ingredients to a mixing bowl. Create a well in the center and pour the melted butter into the center. Use a spatula or a large spoon to mix well. Chop at it if you need. Form a crumb.
Take about two handfuls or about a 1 cup measure of this crumb and set it aside the pan used for melting butter.
Place the remaining crumb mixture into the bottom of your dutch oven, on top of the parchment. Press down firmly & as evenly as possible with your hands. Sprinkle the chopped nuts & chocolate chip mixture evenly on top. Drizzle the caramel on top. Use your hands to clump bits of the reserved crumb and drop on top of the caramel. Place lid on dutch oven.
Using tongs and in a fire proof, level area; place 10 coals in a circle on the ground. Place dutch oven on top of coals. Now add the remaining coals in an even distribution on top of the lid. Let bake for 15-20 minutes or until the top is bubbly.
With a lid lifter to gently remove lid. Place lid and coals inside the fire wring for safety. Move dutch oven away from the bottom coals. Hang in a secure way to a tree or something to cool. Let cool for several hours. Slice into squares and enjoy. Keeps well for several days. Can add cinnamon and a dash of cayenne if wanted.