DOUGH:

1 c. butter (2 sticks)
1 c. (1 lb. box) light brown sugar
2 eggs
2 tsp. vanilla
2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
3 c. quick oats, uncooked

FUDGE-NUT FILLING:

1 pkg. (12 oz.) chocolate bits
1 can Eagle Brand milk
1/2 tsp. salt
2 tbsp. butter
1 c. nuts, chopped or ground
2 tsp. vanilla

Make dough first, cream butter and sugar. Mix in eggs and vanilla. Sift all dry ingredients except oats together. Stir in dry ingredients. Add oats and mix well. Set aside and make Fudge-nut Filling.

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

Grease jelly roll pan (15 1/4 x 10 1/4 inch). Spread about 2/3 of dough on bottom of pan. Cover with chocolate nut filling. Chill remaining dough 10-15 minutes. Pat out hunks of dough flat in palm of hand and lay over nut filling. Try to cover all aras of filling. This seems to work easier than swirling dough over filling.

Bake at 350 degrees for 25-30 minutes until lightly brown. Cool and cut. If desired, frost with chocolate frosting. Makes 45 bars or 60 small bars.