1 cup butter or margarine
2 cups brown sugar firmly packed
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda, 1 tsp. salt
3 cups quick cooking rolled oats
1 12 oz. pkg. semisweet pieces
1 cup sweetened condensed milk
2 T butter or margarine
1/2 tsp. salt
1 cup chopped walnuts 2 tsp. vanilla.
Cream together 1 cup butter and sugar in bowl until light and fluffy. Beat in eggs and 2 tsp. vanilla.
Sift together flour, baking soda and 1 tsp. salt. Add with oats to creamed mixture and mix well.
Combine chocolate pieces, condensed milk, 2 T butter and 1/2 tsp. salt in double boiler top. Place over hot water. Stir until melted. Remove from heat. Add walnuts and 2 tsp. vanilla. Spread 2/3 of dough in greased 15 1/2 by 101/2 x1 inch jelly roll pan. cover with fudge filling. Dot with remaining dough. Swirling over filling.
Bake in 350 oven 25 minutes or until done. Cool in pan on rack. Cut into 2x1 inch bars. Makes 72
From: Farm Journal Best Recipe Book, 1977
