Fudge Nut Bars

This recipe was given to me by Linda Kester Hamblin on September 18, 2004.  I made this recipe September 19, 2004, to take to a church dinner.  Jerry Parker remembered that they tasted like ones his mother Sadie used to make years ago.  Beth Spalti asked if she could take some home with her.  I gave her a row of them.

Crust Layer (2/3 for bottom and 1/3 reserved for top):
1 cup butter
2 cups light brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
2 1/2 cups white flour, sifted
1 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking rolled oats

1 (12-oz.) package semi-sweet chocolate morsels
1(14-oz.) can sweetened condensed milk
2 tablespoons butter
1/2 teaspoon salt
1 cup chopped walnuts
2 teaspoons vanilla

In a large mixing bowl, cream together butter and brown sugar.  Mix in eggs and vanilla.  Mix in flour, baking soda, and salt.  Stir in rolled oats. Spread two-thirds of the batter in greased 15x10x1-inch baking pan.  Make filling.  In a 2-quart double boiler over simmering water, combine the semi-sweet morsels, sweetened condensed milk, butter, and salt.  Stir until smooth.  Remove from heat and stir in the walnuts and vanilla.  Spread chocolate filling over crust.  Use fingers to flatten remaining dough in pieces and place on top of filling.  Use a knife to swirl fudge filling over top dough.  Bake in 350 degree oven 25 to 30 minutes, or until top is set and is lightly browned.  Cool and then cut into bar shapes.  Makes about 6 dozen squares.