4 1/2 c. Quaker Oats (quick or old fashioned), uncooked
1 c. firmly packed brown sugar
3/4 c. butter, melted
1/2 c. dark corn syrup
1 tbsp. vanilla
1/2 tsp. salt (optional)
1 (12 oz.) pkg. semi-sweet chocolate pieces (2 c.)
2 tbsp. vegetable shortening
2/3 c. chopped nuts

Heat oven to 450 degrees. Grease 15 x 10 inch jelly roll pan. Combine oats, brown sugar, butter, corn syrup, vanilla, and salt; mix well. Firmly press mixture into prepared pan. Bake about 12 minutes or until mixture is brown and bubbly. Cool completely. In heavy saucepan over low heat, melt chocolate pieces and vegetable shortening, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat; spread evenly over baked oat mixture. Sprinkle with nuts. Chill until chocolate is set; cut into 2 1/2 x 1 inch bars. Store tightly covered in cool, dry place. 60 bars.