• 1 cup butter or 1 cup margarine, softened
  • 2 cups packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon powdered instant coffee
  • 3 cups quick-cooking rolled oats
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped walnuts, divided
  • CHOCOLATE FILLING
  • 1/2 cup butter or 1/2 cup margarine
  • 2/3 cup hershey's cocoa powder
  • 1/4 cup sugar
  • 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
  • 1 1/2 teaspoons vanilla extract
  • 1 Heat oven to 350°F Beat butter and brown sugar in large bowl until well blended.
  • 2 Add eggs, vanilla and instant coffee and beat until fluffy.
  • 3 Stir together oats, flour, baking soda, salt and 1 cup walnuts; gradually stir into butter mixture with spoon (Dough will be thick).
  • 4 Set aside 2 cups dough.
  • 5 Press remaining dough evenly onto bottom of ungreased 15-1/2×10-1/2×1-inch jelly-roll pan.
  • 6 Prepare CHOCOLATE FILLING; spread evenly over dough.
  • 7 Crumble reserved dough evenly over filling. Sprinkle with remaining 1/2 cup walnuts. Bake 25 minutes or until top is golden brown (chocolate will be soft).
  • 8 Cool completely in pan on wire rack; cut into bars.
  • 9 About 4 dozen bars.
  • 10 CHOCOLATE FILLING: Melt butter in medium saucepan over low heat. Stir in cocoa and sugar. Add sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat. Stir in vanilla.