2 c. quick-cooking oats (uncooked)
1 1/2 c. all-purpose flour
1 c. chopped pecans
1 c. light brown sugar, firmly packed
1 tsp. baking soda
1/4 tsp. salt
1 c. butter, melted
2 tbsp. oil
1 1/2 c. M&M'S®, divided
1 (14 oz.) can Eagle Brand milk

Combine first 6 ingredients and mix well. Add butter and mix until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumbs. Press remainder of crumbs into a greased 13 x 9 pan and bake at 375°F for 10 minutes. Remove from the oven. Heat 2 tablespoons of oil and add 1 cup M&M'S®. Cook on low heat, stirring constantly and pressing chocolate pieces to break them up. Remove from heat and stir in Eagle Brand milk. Mix well, then spread over partially baked crust, leaving a 1/2-inch border. Combine remaining crumbs and remaining M&M'S®; sprinkle over top.

Bake at 350°F for 20 minutes.