(Page 266 Farm Journal’s Best-Ever Recipes)
- 1 cup butter
- 2 cups brown sugar (firmly packed)
- 2 eggs
- 4 teaspoons vanilla
- 2 1/2 cups sifted flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick-cooking rolled oats
- 1 cup semi-sweet chocolate chips (6 oz.)
- 1 can EAGLE Brand sweetened condensed milk
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 cup walnuts – chopped
- Pan: large jelly-roll (15.5 x 10.5 x 1) – well-greased
- Oven: 350
- Time: 25 minutes
- 1. Cream butter and sugar in bowl.
- 2. Beat in eggs and 2 teaspoon vanilla.
- 3. Sift together flour, baking soda, and 1 teaspoon salt.
- 4. Add to creamed mixture and mix well with oats.
- 5. Combine chocolate chips, sweetened condensed milk, 2 tablespoons
- butter and 1/2 teaspoon salt in double boiler top.
- 6. Heat over hot water.
- 7. Stir until melted.
- 8. Remove from heat.
- 9. Add walnuts and 2 teaspoons vanilla.
- 10. Spread two thirds of dough in pan.
- 11. Cover with fudge filling.
- 12. Dot with remaining dough, swirling over filling.
- 13. Bake 25 minutes.
- 14. Cool in pan on rack.
- 15. Cut into 2 x 1-inch bars. Warning: do not make the bars too big!
- Makes 72