Preheat the oven to 350 degrees. To make the crust, combine the flour, baking soda, and salt. In a large bowl, cream the vegetable shortening and brown sugar. Beat in the eggs and vanilla. Gradually blend in the dry ingredients. Fold in the rolled oats. Press 2/3 of the crust mixture into an ungreased 13 x 9 inch baking pan. To prepare the filling, melt the chocolate chips and butter in a double boiler over low heat, stirring until smooth. Remove from heat and stir in the sweetened condensed milk and vanilla. Fold in the nuts. Spread the filling evenly over the crust in the baking pan. Press the remaining crust mixture on top of the filling. Bake for 25 to 30 minutes, until firm to the touch. Cool in the pan on a wire rack before butting into large or small bars. Variation: I substituted approximately 1 cup coconut for the nuts. It was very good. Contributor: 1001 Cookie Recipes from Gregg R. Gillespie Posted to MM-Recipes Digest V4 #146 by Shirley Jackson
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|Serving Size: 1 Serving (2298g)|
|Recipe Makes: 1|
|Calories from Fat: 3888 (45%)|
|Amt Per Serving||% DV|
|Total Fat 432g||576 %|
|Saturated Fat 121.2g||606 %|
|Monounsaturated Fat 142.7g|
|Polyunsanturated Fat 135.3g|
|Cholesterol 2309.3mg||711 %|
|Sodium 6677.3mg||230 %|
|Potassium 5537.5mg||146 %|
|Total Carbohydrate 1014.7g||298 %|
|Dietary Fiber 69.1g||277 %|
|Sugars, other 945.6g|
|Protein 224g||320 %|
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Calories per serving: 8715
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