1/2 cup (half a 14 ounce can of sweetened condensed milk)
1/2 cup semisweet chocolate chips
1 Tablespoons unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla extract
Preheat the oven to 350°F and line an 8×8″ square pan with parchment paper on all sides. Set aside.
In a stand mixer fit with paddle attachment, beat the butter and sugars together until light and fluffy, about 2 minutes. Scrape down the bowl and add the vanilla extract and eggs, mixing until completely combined.
In a separate bowl, combine the oats, flour, baking soda, baking powder, and salt and mix well. Add the dry ingredients to the wet and mix until combined.
Scrape down the bowl and divide the oatmeal cookie dough in half. Press half of the dough into an even layer into your prepared pan and set the other.
Make the fudge layer. In a saucepan over medium heat, stir together the sweetened condensed milk, chocolate chips and butter. Whisk together until completely smooth. Take off the heat and stir in the salt and vanilla extract. The mixture will be glossy and thick.
Spread the fudge mixture over the oatmeal cookie layer using an offset spatula or a spoon. Crumble the remain cookie dough over the fudge mixture, leaving some areas of fudge uncovered.
Bake for 20 to 30 minutes or until the oatmeal bars are light golden brown. Allow to cool completely before slicing into 16 bars and serving.
If you want to whip up a big batch, simply double the recipe and bake in a 9 x 13 pan for 30 minutes!