Easter Goody Bars are a great treat for spring. The crust is a crumble of pecans and oats, the inside is creamy fudge, and the top is more crumble, Easter M&Ms, and sprinkles.
– 1½ cups quick oat – 1½ cups all-purpose flour – 1 cup brown sugar – ½ teaspoon salt – 1 cup (2 sticks) butter, melted (I use salted butter) – 1 cup chopped pecan – 1 can (14 oz) sweetened condensed milk – 1 cup milk chocolate chips OR semi-sweet – 2 tablespoons butter – 1 cup Easter pastel m&m' – Easter sprinkles, optional
Ingredients
Preheat the oven to 350 degrees and put cooking spray or parchment paper on a 9x13-inch baking pan. You can also use tin foil and spray food spray on it to line it.
Put the oats, flour, brown sugar, salt, melted butter, and chopped pecans in a big bowl. Mix it all together until it looks like "wet sand" and is crumbly.
Take out 1 1/2 cups of the crumble mix and set it away. Press the rest of the crumble mixture from the bowl into the baking pan that has been prepared. Put pressure on it to make a top.
Put the chocolate chips, butter, and sweetened condensed milk in a pot and heat it over medium-high heat. Mix it up and let it melt. Take it off the heat and pour the chocolate over the crust once it's all melted and mixed together.
With the crumble that was prepared, press it over the chocolate. Make sure to incorporate the M&Ms and sprinkles into the crumble by gently pressing them in.
For 20 to 23 minutes. The edges will pull away from the pan just a bit. Wait 30 minutes to an hour for the bars to cool down and stick together.
It is important to avoid overbaking them! Because they have such a thick crumble, it is difficult to determine when they are finished.
However, bring them out throughout the cooking time and allow them to cool down. As they cool, they will continue to cook for a little bit longer than they did before.
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