2 c. raisins
1 can Eagle Brand milk
1 tbsp. grated lemon peel
1 tbsp. lemon juice
2 sticks butter, softened
1 1/3 c. firmly packed brown sugar
1 1/2 tsp. vanilla
2 1/2 c. oatmeal
1 c. flour
1 1/2 c. chopped pecans
1/2 tsp. baking soda
1/4 tsp. salt

Preheat oven to 375 degrees. Grease a 9x13x2 inch dish. In medium saucepan, combine the first 4 ingredients. Cook over medium heat, stirring constantly, just until mixture begins to bubble. Remove from heat; cool slightly; set aside.

Cream butter, sugar and vanilla until fluffy. Add remaining ingredients; blend until evenly mixed and crumbly. Reserve 2 cups. Press remaining mixture onto bottom of prepared dish. Spread raisin mixture to within 1/2 inch of edge. Sprinkle with remaining oat mixture; pat lightly. Bake 25-30 minutes or until golden brown. Cool. Cut into 1x2 inch bars. Yield: 4 dozen.