1 c. butter
2 c. light brown sugar
2 eggs
2 tsp. vanilla
2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
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
1/2 tsp. salt
1 c. chopped nuts
2 tsp. vanilla

Cream together butter and sugar. Mix in egg and vanilla. Sift together flour, soda and salt; stir in rolled oats. Add dry ingredients to cream mixture. Set aside while you make filling.

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

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