Creamy Fudge Nut Filling
1 c. butter
2 eggs
2 1/2 c. sifted flour
1 tsp. salt
2 c. light brown sugar
2 tsp. vanilla
1 tsp. baking soda
3 c. quick rolled oats, uncooked

FUDGE NUT FILLING:

1 (12 oz.) pkg. semi-sweet chocolate pieces
1 c. Eagle Brand sweetened condensed milk
2 tbsp. butter
1 c. chopped nuts
1/2 tsp. salt
2 tsp. vanilla

Cream together butter and sugar. Mix in eggs and vanilla.

Sift together flour, soda and salt; stir in rolled oats. Add dry ingredients to creamed mixture. Set aside while you make filling.

In a saucepan over boiling water, mix together chocolate pieces, sweetened condensed milk, butter and salt. Stir until mixture is smooth. Stir in nuts and vanilla.

Spread about 2/3 of oatmeal mixture in bottom of greased 15 1/2" x 10 1/2" x 1" jelly roll pan. Cover with chocolate mixture. Dot with remainder of oatmeal mixture and swirl it over chocolate filling.

Bake in moderate oven, 350 degrees for 25 to 30 minutes or until lightly browned. Makes 60 (2"x1") bars.