** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. To make the crust, combine the flour, baking soda, and salt.
3. In a large bowl, cream the vegetable shortening and brown sugar.
4. Beat in the eggs and vanilla. Gradually blend in the dry ingredients.
5. Fold in the rolled oats. Press 2/3 of the crust mixture into an ungreased 13 x 9 inch baking pan.
6. To prepare the filling, melt the chocolate chips and butter in a double boiler over low heat, stirring until smooth.
7. Remove from heat and stir in the sweetened condensed milk and vanilla.
8. Fold in the nuts. Spread the filling evenly over the crust in the baking pan.
9. Press the remaining crust mixture on top of the filling.
10. Bake for 25 to 30 minutes, until firm to the touch.
11. Cool in the pan on a wire rack before butting into large or small bars.
12. Variation: I substituted approximately 1 cup coconut for the nuts.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Walnuts, Natural Sweeteners allergies.
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