Directions

1. 1

   Preheat oven to 350°F. Set aside 2 tablespoons of butter. In a large mixing bowl, beat the remaining ½ cup butter with an electric mixer on medium speed for about 30 seconds until softened.

2. 2

   Add the brown sugar to the butter and beat until the mixture is light and well combined, about 1-2 minutes. Beat in the egg and 1 teaspoon of vanilla extract until fully incorporated.

3. 3

   In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the rolled oats until evenly distributed.

4. 4

   In a medium saucepan, combine the reserved 2 tablespoons of butter, sweetened condensed milk, and chocolate pieces. Cook over low heat, stirring occasionally, until the chocolate is completely melted and smooth, about 5-7 minutes.

5. 5

   Remove the chocolate mixture from heat and stir in the remaining 1 teaspoon of vanilla extract until well blended.

6. 6

   Press two-thirds of the oat mixture firmly into the bottom of an ungreased 9x9-inch baking pan, creating an even layer.

7. 7

   Spread about ¾ of the chocolate-fudge mixture evenly over the oat base. (Reserve the remaining fudge for another use if desired, or spread it all over for extra richness.)

8. 8

   Using your fingers, crumble and dot the remaining oat mixture over the chocolate layer, leaving some chocolate visible.

9. 9

   Chop the M&M's and Reese's Peanut Butter Cups into bite-sized pieces and sprinkle evenly over the top of the bars.

10. 10

    Bake in the preheated 350°F oven for about 15 minutes, or until the oat topping is lightly golden brown. The chocolate layer will still appear moist, which is correct. Do not overbake.

11. 11

    Remove from the oven and allow to cool in the pan for at least 15 minutes before cutting into 16 bars. Serve at room temperature or slightly warm.