1/2 c. Karo light or dark corn syrup
1/3 c. evaporated milk
2 pkgs. (8 oz. each) semi-sweet chocolate
2 tsp. vanilla
3/4 c. powdered sugar, sifted
1 c. coarsely chopped nuts (oat)

Line 8 x 8 x 2 inch pan with plastic wrap. In heavy 2 quart saucepan, stir corn syrup and milk. Add chocolate. Stirring constantly, cook over medium-low heat until chocolate is melted. Remove from heat. Stir in vanilla, add powdered sugar. With wooden spoon, beat until smooth and creamy. Stir in nuts. Turn into pan. Refrigerate 2 hours or until firm. Turn onto cutting board. Peel off plastic wrap. Cut into squares. Makes 1 1/2 pounds.