Ingredients
1 1/2
cups quick-cooking oats
1 1/2
cups Gold Medal™ all-purpose flour
1
cup packed brown sugar
3/4
teaspoon salt
1
cup butter, melted
1
cup chopped pecans
1
can (14 oz) sweetened condensed milk (not evaporated)
1
cup semisweet chocolate chips (6 oz)
2
tablespoons butter, softened
3/4
cup M&M’s® chocolate candies orange and brown
Preparation
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In large bowl, mix oats, flour, brown sugar, salt and 1 cup butter with spoon. Stir in pecans. Remove 1 cup; set aside for topping. Press remaining mixture into pan.
In 2-quart saucepan, cook condensed milk, chocolate chips and 2 tablespoons butter over medium heat, stirring constantly, until chips are melted and mixture is smooth. Spread chocolate mixture over crust. Sprinkle with candies and reserved oat mixture; press into chocolate mixture.
Bake 23 to 25 minutes or until set.. Cool completely, about 2 1/2 hours. Cut into 8 rows by 4 rows.
