CHOCOLATE OAT SQUARES

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

brown sugar

2 eggs

2 tsp ( 10 mL) vanilla

21/2 cups ( 625 mL) flour

3 cups ( 750 mL) quick- cooking

rolled oats

1 tsp ( 5 mL) baking soda Chocolate Pecan Filling ( recipe follows)

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

Combine flour, oats and soda; stir into creamed mixture. Press two- thirds of oat mixture into bottom of an ungreased 10x15inch ( 25x38- cm) jelly- roll pan. Spread Chocolate Pecan Filling over top. Dot remaining oat mixture on filling. Bake at 350 º F ( 175 º C) for 25 minutes. Chocolate filling should still look moist. Cool on a rack. Cut into squares. May be frozen.

Chocolate Pecan Filling:

11/2 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) vanillah

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.