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INGREDIENTS
3 cups quick cooking oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract (divided)
1 (14 ounce) can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Set aside 2 tablespoons of the butter. In a bowl beat remaining butter with an electric mixer for 30 seconds. Add brown sugar and soda. Beat until combined, scraping sides of bowl. Beat in eggs and 2 teaspoons vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and rolled oats.
2. For filling, in a medium saucepan combine reserved butter, chocolate pieces, and condensed milk. Cook and stir over low heat until chocolate melts. Remove from heat. Stir in nuts and 2 teaspoons vanilla.
3. Press two-thirds (about 3 1/3 cups) of the rolled oats mixture into the bottom of an ungreased 15 x 10 x 1-inch baking pan. Spread filling evenly over the oat mixture. Dot remaining rolled oats mixture on top of filling.
4. Bake in preheated oven about 25 minutes or until top is lightly browned (chocolate filling will still look moist). Cool on a wire rack. Cut into bars. Makes 60.
TO STORE: Cover and chill for up to 3 days or freeze for up to 1 month.
Recipe from Better Homes and Gardens Special Interest Publication: Kay Springer
3 cups quick cooking oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract (divided)
1 (14 ounce) can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Set aside 2 tablespoons of the butter. In a bowl beat remaining butter with an electric mixer for 30 seconds. Add brown sugar and soda. Beat until combined, scraping sides of bowl. Beat in eggs and 2 teaspoons vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and rolled oats.
2. For filling, in a medium saucepan combine reserved butter, chocolate pieces, and condensed milk. Cook and stir over low heat until chocolate melts. Remove from heat. Stir in nuts and 2 teaspoons vanilla.
3. Press two-thirds (about 3 1/3 cups) of the rolled oats mixture into the bottom of an ungreased 15 x 10 x 1-inch baking pan. Spread filling evenly over the oat mixture. Dot remaining rolled oats mixture on top of filling.
4. Bake in preheated oven about 25 minutes or until top is lightly browned (chocolate filling will still look moist). Cool on a wire rack. Cut into bars. Makes 60.
TO STORE: Cover and chill for up to 3 days or freeze for up to 1 month.
Recipe from Better Homes and Gardens Special Interest Publication: Kay Springer