Adapted from
Eagle Family Foods
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1 cup
light brown sugar, packed
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3/4 cup
butter
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1 tsp
pure vanilla extract
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1 1/4 cups
unbleached flour
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1 1/2 cups
rolled oats
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1 tsp
baking soda
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1/2 tsp
salt
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14 ozs
fat-free sweetened condensed milk
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6 ozs
crunchy peanut butter
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5 ozs
pastel colored mix candies
Preheat oven to 375. Prepare a 9" x14" baking pan with cooking spray; set aside. In a mixing bowl, combine brown sugar and butter. Mix until smooth. Stir in vanilla extract. Add flour, oats, baking soda, and salt. Mix until crumbly. Reserve 1 cup crumb mixture for topping. Press the remaining mixture into the prepared pan to make a thin crust. Bake 15 minutes, or until golden brown. Reset oven to 350. In a smaller bowl, combine sweetened condensed milk and peanut butter. Mix until blended. Spread evenly over partially baked crust. Crumble reserved topping and chocolate candies evenly over top; pressing candies in lightly. Bake for 15 minutes.