Add flour and oatmeal, blend until it holds together.
Heat milk in a pan and add chocolate chips.
Use low heat and stir until the chips are melted and you have a smooth chocolate cream.
Using a 9x13 pan, press 3/4 of the dough mixture in the pan, spreading and patting it to cover the whole surface.
Pour chocolate cream over crust.
Crumble last bit of dough over the chocolate, creating a third spotty layer.
Bake for 30 minutes, until lightly browned.
Cool, cut, transfer to a wax paper lined tray and allow to firm up a bit before serving- I leave them for a few hours and they become fudge-like, but they are still yummy if you eat them sooner than that.
You can also use a smaller pan- I have used a 10" square and just baked a little longer for a thicker bar, which required a longer cooling time as well.
Note: removing to the wax paper is necessary-- if you cool them too long in the pan they are hard to remove, as the bottom crust tends to stick to the pan.