Chewy Chocolate-Oat Bars

I saw this recipe on Eat Better America, and it was the perfect use for 1/2 a remaining can of sweetened condensed milk. The recipe from the website is below. I used all purpose flour instead of whole wheat, used rolled oats instead of quick oats, and did not add the margarine or additional oats on the topping. As the name implies, these bars are very chewy, and there is plenty of chocolate. The recipe recommends waiting 1 1/2 hours before eating. They are definitely better when they have cooled for at least an hour, but they are still good when warm.

Ingredients

Filling
3/4 cup semisweet chocolate chips
1/3 cup sweetened condensed milk
Bars
1 cup whole wheat flour
1/2 cup quick-cooking oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup packed brown sugar
1/4 cup canola or vegetable oil
1 teaspoon vanilla
2 tablespoons quick-cooking oats
2 teaspoons butter or margarine softened

Instructions
Heat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.
In 1-quart heavy saucepan, heat filling ingredients over low  heat, stirring frequently, until chocolate is melted and mixture is smooth.
In large bowl, stir together flour, 1/2 cup oats, the baking powder, baking soda and salt; set aside. In medium bowl, stir egg, brown sugar, oil and vanilla with fork until smooth; stir into flour mixture until blended. Reserve 1/2 cup dough in small bowl for topping.
Pat remaining dough in pan (if dough is sticky, spray fingers with cooking spray or dust with flour). Spread filling over dough. Add 2 tablespoons oats and the butter to reserved dough. Mix with pastry blender or fork until well mixed. Place small pieces of mixture evenly over filling.
Bake 20 to 25 minutes or until top is golden and firm. Cool completely, about 1 hour 30 minutes. For bars, cut into 4 rows by 4 rows.
Yields 16 bars.