"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for OATMEAL FUDGE BARS, by , is from Favorite Recipes Collected by Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Kaufmann


2 cups brown sugar
cup butter
2 eggs
2 teaspoons vanilla 2 cups bisquick
3 cups quick cooking oats
1 (12 oz.) package chocolate chips
1 cup sweetened condensed milk
2 tablespoons margarine
teaspoon salt
2 cups chopped nuts

Heat oven to 350. Grease jelly roll pan. Mix sugar, margarine , eggs, vanilla, bisquick, and oats. Set aside.

Heat chips, milk, 2 tablespoons margarine, and salt. Melt and stir until smooth. Stir in nuts and vanilla. Press about % of oatmeal mix in pan with greased hands.

Spread chocolate over oatmeal mixture. Drop remaining oatmeal over top and sprinkle 1 cup nuts. Bake for 30 minutes. Cool and cut into squares.




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