Preparation Steps

• Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
• In a large bowl, whisk together the rolled oats, flour, brown sugar, granulated sugar, baking soda, and salt until evenly combined.
• Pour the melted butter into the dry ingredients and stir until the mixture is crumbly and mostly incorporated. Add the eggs and vanilla, mixing until a slightly sticky dough forms.
• Press about two-thirds of the oat mixture firmly into the bottom of the prepared pan to form an even base.
• Sprinkle the chocolate chips and chopped pecans evenly over the crust, then pour the sweetened condensed milk over the top, spreading gently to cover the chips and nuts.
• Crumble the remaining oat mixture over the condensed milk layer, pressing lightly so it adheres but still leaves texture.
• Bake for 22 to 25 minutes, or until the top is golden and set. Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
• Once cooled, lift the bars from the pan using the parchment overhang. Cut into 12 bars and store in an airtight container at room temperature for up to 3 days.