CRUST:

2 cups packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
2 eggs
2 tsp. vanilla
2 1/2 cups Bisquick baking mix
3 cups quick-cooking oats

TOPPING:

1 (12 oz.) bag semi-sweet chocolate chips
1 cup sweetened condensed milk
2 tbsp. butter
1/2 tsp. salt
1 cup nuts, chopped
2 tsp. vanilla

Preheat oven to 350°F. Grease a 15x10x1-inch jelly roll pan.

Mix brown sugar, 3/4 cup butter, eggs and vanilla. Stir in baking mix and oats until uniform consistency.

Heat chocolate chips, milk, remaining 2 tablespoons butter and salt in 2-quart saucepan over low heat, stirring constantly, until smooth. Stir in nuts and vanilla.

Press about 2/3 of the oatmeal mixture with greased hands in pan. Spread chocolate mixture over oatmeal layer. Drop remaining oatmeal mixture by tablespoonfuls onto top.

Bake at 350°F until light brown, about 30 minutes. Cut into bars, about 2x1-inch.

Makes 70 bars.