Instructions: 1. Preheat oven to 350F (180C). Grease 15 x 10-inch (37 x 25 cm) jelly roll pan with shortening.

2. Cream 1 cup (250 mL) Golden Crisco Shortening, brown sugar, eggs and vanilla in a large mixer bowl until smooth and creamy. Gradually add flour, baking soda and cinnamon, mixing until smooth. Stir in oats. Set aside.

3. Heat sweetened condensed milk, chocolate chips and 2 tbsp (30 mL) Golden Crisco Shortening on low heat, stirring often, just until melted and smooth. Stir in rind and nuts.

4. Press 2/3 of oat mixture (about 4 cups/1 L) into greased pan. Spread filling mixture evenly over crust. Sprinkle remaining oat mixture evenly over filling.

5. Bake at 350F (180C) for 25-30 minutes, or until golden. Cool, then cut into bars.

Makes: About 60 bars.

Freezing: Excellent

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