250g butter, melted
2 eggs lightly beaten
2 teaspoons vanilla essence
21/2 cups self-raising flour
3 cups rolled oats
FILLING
300g chocolate chopped
400g can sweetened condensed milk
30g butter
1 cup chopped walnuts
2 teaspoons vanilla essence
METHOD
Line two 19cm x 29cm lamington tins, with baking paper and grease.
Combine sugar, butter, eggs and essence in a medium bowl. Add sifted flour and oats, mix well.
Divide mixture into 3 equal portions. Press one portion evenly over base of one tin and then do the same with the other portion.
Spread filling evenly over both bases. Drop tablespoons of remaining base mixture over filling.
Bake in moderate oven for about 35 minutes or until lightly browned, cool in tins. Remove and refrigerate for several hours before cutting into slices.
FILLING
Combine chocolate, condensed milk and butter in small saucepan, stir over low heat until chocolate melts. Add nuts and essence mix well.
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