Fudge Nut Bars

I know you all already have this recipe--but because it has been such a favorite for years I decided to go ahead and post it here for easy reference. This is the cookie recipe I chose to make on Christmas Eve. Alyssa and Joshua haven't had these for a long time--they both absolutely loved them!

Fudge Nut Bars

Cookie Layer:

1 cup butter or margarine
2 cups brown sugar
2 eggs
2 tsp vanilla
2 ½ cups flour
1 tsp baking soda
1 tsp salt
3 cups quick-cooking oats

Fudge Layer:
1 (12 ounce) package semi-sweet chocolate chips
1 (14 ounce) can sweetened-condensed milk
2 tablespoons butter
2 tsp vanilla
½ tsp salt
1 cup chopped nuts (optional)

Procedure

1 Whisk together flour, baking soda and 1 teaspoon salt; set aside. In mixing bowl, cream together butter and brown sugar. Add eggs, one at a time, then stir in 2 teaspoons vanilla, flour mixture and oats. Mix well. Press two-thirds of this mixture in a greased 15x10x1-inch pan.
2 In saucepan, combine chocolate chips, sweetened condensed milk, butter, and salt. Heat over low heat (or in top of double boiler over simmering water) just until chocolate chips have melted. Stir until smooth. Stir in vanilla and nuts (if desired).
3 Pour fudge mixture over oat mixture in pan.
4 Sprinkle/dot remaining dough on top of fudge mixture.
5 Bake at 350°F for 20 to 30 minutes, or until bars appear done.
6 Cool before serving. Cut into 1-inch squares (or larger bars as desired--we like them bigger).

Recipe Tips
*Press small spoonfuls of remaining dough with your hands to flatten it, then place these flattened pieces on top of chocolate layer.
*This recipe can be baked in other sizes of pans--adjust cooking time accordingly (longer for 13 x 9-inch pan, slightly less for 13 x 18-inch half-sheet pan). I prefer the bars made in a 15x10-inch pan, though.
*It is important to let bars cool before cutting and serving.