Cookie Base and Topping

1 cup butter or margarine
1-1/2 cups firmly packed brown sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
2-1/2 cups oats, uncooked
One 12-ounce package semi-sweet chocolate pieces
One 15-ounce can sweetened condensed milk
2 tablespoons butter or margarine
1/2 teaspoon salt
1 cup chopped nuts
1 teaspoon vanilla

Preheat oven to 350F for cookie base and topping. Beat together butter and sugar until light and fluffy. Blend in egg and vanilla. Add combined flour, soda and salt; mix well. Stir in oats. Press half of mixture onto bottom of greased 13 x 9 inch baking pan. Reserve remaining mixture for topping.

For filling:
Melt together chocolate, condensed milk butter and salt, in a heavy saucepan over low heat until smooth. Stir in nuts and vanilla. Spread evenly over base mixture. Sprinkle reserved cookie base and topping mixture evenly over chocolate layer; press down slightly Bake in 350F degree oven for about 35 to 40 minutes.

Cool; cut into 1-inch to 1-1/2-inch squares.

Serves 20.

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Cajun Country -- New Iberia, Louisiana