Instructions

• Preheat oven to 350°F for a glass pan or 325°F for a dark pan. Line a 9 x 13-inch pan with parchment paper (leave an overhang for easy removal) and set aside.
• In a large bowl, crumble 2 cups refrigerated chocolate chip cookie dough (about 15 oz). Add 1/2 cup oats, 1 cup mini M&M's, and 1 cup Reese's peanut butter chips. Stir until evenly combined.
• Press the dough evenly into the prepared pan to form the crust. Bake for 10 minutes.
• While the crust bakes, place 14 oz sweetened condensed milk and 12 oz semisweet chocolate chips in a microwave‑safe bowl. Heat on high for 30 seconds, stir, then continue heating in 30‑second intervals, stirring after each, until the mixture is smooth and the chocolate is fully melted.
• Stir 1 tsp vanilla extract into the melted chocolate mixture.
• Remove the partially baked crust from the oven. Pour the chocolate‑condensed milk mixture evenly over the crust and carefully spread to cover.
• Sprinkle additional mini M&M's on top to your liking.
• Return the pan to the oven and bake another 15 to 18 minutes, or until the edges and center begin to crack.
• Cool the bars completely on a wire rack before using the parchment overhang to lift them from the pan and cut into bars. For a firmer set, refrigerate for about 1 hour before cutting (optional).