Double Chocolate-Oatmeal Bars

Delicious cookie bars you can make ahead! Store airtight with wax paper between layers at room temp for up to 5 days or freeze up to 3 months. This is a favorite with my girls!

• Ready In: 1 hr
• Yields: 48 Bars

Ingredients

• Chocolate Filling

• 1 (14 ounce) can sweetened condensed milk
• 4  ounces  unsweetened baking chocolate
• 1  teaspoon vanilla extract
• 1  cup butter, softened
• 1 1⁄4 cups  packed brown sugar
• 2  teaspoons vanilla extract
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2  cups all-purpose flour
• 2  cups  uncooked old fashioned oats
• 1⁄2 cup  miniature M&M baking bits

Directions

1. Heat oven to 350°.
2. Line a 13x9-inch baking pan with foil, letting ends extend about 2 inches above pan.
3. Lightly coat with nonstick spray.
4. FILLING: Microwave milk and chocolate in a 1-qt glass measure on high until steaming hot.
5. Let stand 1 minute until chocolate melts and mixture is well blended and thickened.
6. Stir in vanilla.
7. Put next 5 ingredients in a large bowl: beat with mixer until fluffy.
8. Add flour; beat just until blended.
9. Stir in oats (mixture will be crumbly).
10. Press 2/3 firmly over bottom of pan.
11. Spread evenly with chocolate mixture, then sprinkle with remaining oat mixture and the M&M's.
12. Bake 25 to 30 minutes until lightly browned on top.
13. Cool in pan on a wire rack.
14. Lift foil by ends to cutting board.
15. Cut into 48 bars.