2 cups rolled oats
1 cup buttermilk
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups shortening
1 cup milk
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups white sifted confectioners' sugar
1 tablespoon butter, chilled and cut into chunks
1/2 cup light corn syrup
1 tablespoon water
1/2 cup chopped dried fruit
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
In a medium bowl, stir together the oats and buttermilk. Slowly fold in the baking powder, salt and milk, stirring just until well combined. Press half of the dough into the bottom of a 9x15 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 28 to 60 minutes. Cool completely before storing in the refrigerator.
To make the fudge:
In a medium bowl, mix the shortening, milk, 1 cup of sugar and egg. Beat until light and fluffy.
Pour into large bowl, 1/2 cup of buttermilk mixture into butter. Stir together the wet and warm dough.
Prepare the frosting: In a large glass or metal bowl, beat 2 eggs like a butter or margarine; add half the milk mixture until all eggs are incorporated. Fold the rest of the egg mix into the butter mixture. Fold in the whole milk mixture, then the rest of the egg/egg mixture. Season with 1/2 cup of sugar, 1/2 teaspoon vanilla extract and 1 cup of white sugar. Place onto prepared lined glass, or metal baking sheet, and let set until firm. Let set; cut into 16 squares 1/3 of an inch wide.
Cool before filling. Cut into 1 inch squares as desired. Cool before filling. Top with powdered sugar after filling.