A delightful treat combining the richness of peanut butter and chocolate with a crumbly oat base.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the rolled oats, light brown sugar, all-purpose flour, shredded coconut, baking soda, and salt.
Mix thoroughly to ensure even distribution of dry ingredients.
Melt the unsalted butter and pour it into the dry mixture. Stir until the mixture becomes crumbly.
Ensure the butter is evenly mixed for a uniform base.
Reserve 1.5 cups of the crumb mixture and press the remaining into a greased 13x9-inch baking pan.
Use the back of a spoon to press the mixture firmly and evenly.
Bake the crust in the preheated oven for 12 minutes.
The crust should be slightly golden but not fully cooked.
In a separate bowl, mix the sweetened condensed milk and creamy peanut butter until smooth.
Warming the peanut butter slightly can make mixing easier.
Spread the peanut butter mixture evenly over the baked crust.
Work quickly as the crust may still be warm.
Sprinkle the semi-sweet chocolate chips and mini M&M's over the filling.
Distribute evenly for consistent flavor in every bite.
Top with the reserved crumb mixture, pressing it down lightly.
Press gently to avoid disturbing the layers.
Bake in the oven for an additional 20 minutes or until golden brown.
Check for a golden top to ensure it's done.
Allow the bars to cool completely in the pan before cutting into squares.
Cooling fully helps the bars set and makes cutting easier.
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