M&M Oat Bar Cookies
Yield: 4 dozen small bars
- Cuisine: German
Ingredients
Units Scale
- 2 cups uncooked quick-cooking oats
- 1 1/2 cups all-purpose flour (I used half whole wheat)
- 1 cup chopped pecans (I only had walnuts)
- 1 cup firmly packed brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter or margarine (melted)
- 1 1/2 cups candy-coated chocolate pieces (divided, M&M’s)
- 1 can sweetened condensed milk (14-ounce)
Instructions
- Preheat oven to 375 degrees F (190 degrees C.)
- Combine oats, flour, pecans, brown sugar, salt and baking soda, stirring well. Add butter and sitr or beat at low speed with an electric mixer until mixture is crumbly. Reserve 1 1/2 cups crumb mixture; press remaining crumb mixture into a lightly greases 15- x 10-inch jellyroll pan. (Mixture will be thin in pan.) Bake for 10 minutes. Cool in pan on a wire rack.
- Reduce oven temperature to 350 degrees F (175 degrees C.)
- Place 1 cup chocolate pieces in a microwave-safe bowl; microwave on high 1 to 1 12 ,minutes, stirring after 30 seconds. Press chocolate pieces with back of spoon to mash them. (The candies will almost be melted with pieces of color coating still visible.) Stir in condensed milk. Spread mixture evenly over crust in pan, leaving a 1/2-inch border on all sides.
- Combine reserved 1 1/2 cups crumb mixture and remaining chocolate pieces; sprinkle evenly over chocolate mixture and press lightly.
- Bake for 18 to 20 minutes or until golden; cool in pan on a wire rack. Cut into bars.