1 c. butter
2 c. brown sugar
2 eggs
3 c. rolled oats
2 1/2 c. flour
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1/2 c. chopped walnuts
1 (14 oz.) can Eagle Brand milk
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts
2 tbsp. butter
2 tsp. vanilla
1/2 tsp. salt

Grease a 10x15x2 inch jelly roll pan. Cream 1 cup butter with sugar in large bowl. Add eggs, one at a time, beating well after each addition. Mix in oats, flour, vanilla, baking soda and salt. Stir in 1/2 cup walnuts. Set aside.

Combine milk and chocolate in top of double boiler. Set over hot water and stir until chocolate melts. Add remaining ingredients and blend well. Preheat oven to 350 degrees.

Spoon 2/3 of oat mixture into prepared pan compacting with fork. Spread chocolate mixture over top. Crumble remaining oat mixture over chocolate and spread with fork. Bake until golden 25-30 minutes. Cut into 1 1/2 inch bars. Makes 5 dozen.