(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