1 c. butter (Parkay)
2 c. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. almond extract
1 tsp. baking soda
1 tsp. salt
2 1/2 c. flour
3 c. uncooked oats

FILLING:

12 oz. chocolate chips
1 can Eagle Brand milk
3 tbsp. butter
1 c. chopped pecans
2 tsp. vanilla

Cream butter, sugar. vanilla and almond. Add eggs, one at a time. Add flour, soda and salt. Stir in oats. Spread 2/3 of this mixture in the bottom of a greased 15 1/2" x 10 1/2" jelly roll pan. In double boiler add all filling ingredients except nuts and vanilla. When melted and smooth add nuts and vanilla. Spread evenly over crust. Dab remaining oatmeal mixture over filling. Bake at 350 degrees for 20 to 25 minutes. Do not overbake.