(Better Homes and Gardens)
1 cup butter
2 cups brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2½ cups flour
3 cups quick-cooking rolled oats
1½ cups semisweet chocolate pieces
1 can (14 ounces) sweetened condensed milk
½ cup chopped pecans (optional)
2 teaspoons vanilla
Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter with electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda. Beat till combined, scraping sides of bowels occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and rolled oats by hand if mixer is too full.
For filling in a medium saucepan combine the reserved 2 tablespoons butter, chocolate pieces, and sweetened condensed milk. Cook over low heat till chocolate melts, stirring occasionally. Remove from heat. Stir in the pecans and 2 teaspoons vanilla.
Press two-thirds (about 3⅓ cups) of the rolled oats mixture into the bottom of an ungreased 15x10x1 inch baking pan. Spread filling evenly over the oat mixture. Dot remaining rolled oats mixture on filling.
Bake in a 350˚ oven about 25 minutes or till top is lightly browned (chocolate filling will still look moist). Cool on wire rack. Cut into bars. Makes 60 bars.
