2 c. Sun-Maid raisins
1 (14 oz.) can sweetened condensed milk
1 tbsp. grated lemon peel
1 tbsp. lemon juice
1 c. (2 sticks) butter, softened
1 1/3 c. firmly packed brown sugar
1 1/2 tsp. vanilla
2 1/2 c. Quaker oats (quick or old fashioned, uncooked)
1 c. all-purpose flour
1 1/2 c. chopped Diamond walnuts
1/2 tsp. baking soda
1/4 tsp. salt (optional)

Heat oven to 375 degrees. Grease 9x13 inch baking pan. 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.

Beat 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 pan.

Spread raisin mixture to within 1/2 inch of edge. Sprinkle with remaining oat mixture; pat lightly. Bake 25 to 30 minutes or until golden brown. Cool completely. Cut into 1x2 inch bars.