CHOCOLATE OAT SQUARES CHOCOLATE PECAN FILLING

1 cup (250 mL) butter, softened 2 cups (500 mL) packed brown sugar

2 eggs

2 tsp (10 mL) vanilla

2 1/2 cups (625 mL) flour 3 cups (750 mL) quick-cooking rolled oats

1 tsp (5 mL) baking soda Chocolate pecan filling (recipe follows)

1. Using medium speed of an electric mixer, cream together butter and brown sugar until fluffy. Beat in eggs and vanilla until blended.

2. Combine flour, oats and soda; stir into creamed mixture. Press two-thirds of oat mixture into bottom of an ungreased 10-by15-inch (25-by-38-cm) jelly-roll pan.

3. Spread chocolate pecan filling over top. Dot remaining oat mixture on filling. Bake at 350 F (175 C) for 25 minutes. Chocolate filling should still look moist. Cool on a rack. Cut into squares. May be frozen. 1 1/2 cups (375 mL) chocolate chips

1 can (300 mL) sweetened condensed milk

2 tbsp (30 mL) butter

1/2 cup (125 mL) chopped pecans 1 tsp (5 mL) vanilla

1. Combine chocolate chips, condensed milk and butter in a medium saucepan. Cook over low heat, stirring occasionally, until chocolate chips are melted and mixture is smooth. Stir in pecans and vanilla. Cool to room temperature.