1 c. butter
2 c. packed light brown sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. powdered instant coffee (opt)
3 c. quick cooking oats
2 1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. chopped walnuts, divided
Chocolate Filling (recipe follows)

Heat oven to 350 degrees. In large mixer bowl cream butter and brown sugar until light and fluffy. Add eggs, vanilla and instant coffee, if desired; beat well. Combine oats, flour, baking soda, salt and 1 cup walnuts; gradually add to creamed mixture. (Batter will be stiff; stir in last part by hand.) Remove 2 cups dough; set aside. Press remaining dough evenly over bottom of jelly-roll pan, 15 1/2 x 10 x 1/2 x 1 inch. Prepare chocolate filling. Spread filling evenly over oatmeal mixture in pan. Sprinkle remaining oatmeal mixture over chocolate. Sprinkle remaining 1/2 cup nuts over top. Bake 25 minutes or until top is golden (chocolate will be soft). Cool completely; cut into bars. About 4 dozen bars.

CHOCOLATE FILLING:

1/2 c. butter
2/3 c. cocoa
1/2 c. sugar
1 can (14 oz.) sweetened condensed milk
1 1/2 tsp. vanilla extract

In medium saucepan over low heat melt butter. Stir in cocoa and sugar. Add sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat. Stir in vanilla.