Crust:

1 cup softened butter
2 cups brown sugar, firmly packed
2 eggs
2 tsp. vanilla
2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
3 cups uncooked Quaker quick oats

Filling:

1 (12 oz.) package chocolate chips
1 (14 oz.) can Eagle sweetened condensed milk
2 tbsp. butter
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped walnuts

Preheat oven to 350°F degrees.

Grease a 13x9x2-inch cake pan.

In the bowl of an electric mixer, beat 1 cup butter with brown sugar. Mix in eggs and vanilla. Gradually stir in flour, 1 tsp. salt and baking soda. Add oatmeal. Batter will be stiff.

Press 2/3 of the batter into pan. Save the remaining batter for the upper crust.

To make the filling, melt the chocolate chips in a saucepan with the sweetened condensed milk, 2 tablespoons of the butter, 1 tsp. of vanilla and 1/2 tsp. salt.

Cook over medium heat, stirring constantly. When chocolate has melted, remove from heat. Pour mixture on top of the pressed oat mixture in the pan. Sprinkle nuts over the melted chocolate filling.

Top the filling with the remaining oat mixture.

Bake at 350°F for 25-30 minutes or until golden brown. Remove from oven and allow to cool before cutting into bars.