"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fudge Nut Bars Recipe

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This recipe for Fudge Nut Bars, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Hofland
Added: Tuesday, April 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 C Butter
2 1/2 C Brown Sugar
2 Eggs
2 tsp. Vanilla
3 C Quick Rolled Oats
2 1/2 C Flour
1 tsp. Baking Soda
1 tsp. Salt

Filling:
1- 12 oz pkg Chocolate Chips
1 - 6oz pkg Butterscotch Chips
1- Can Eagle Brand milk
2 Tbs. Butter
1/2 tsp Salt
1 C Chopped walnuts
2 tsp. Vanilla

Directions:
Directions:
Cream butter, sugar, mix in eggs and vanilla. Sift together flour, soda, salt and stir in oats and dry ingredients. Set aside while you make filling. In saucepan, over boiling water mix together chocolate, butterscotch chips, milk, butter, salt. Mix until smooth. Spread 1/3 oatmeal in big cookie sheet. Put filling in then set remaining oatmeal mix on top. Bake 30 mintues at 325.

 

 

 

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