1
: Combine butter and peanut butter. Add sugar and baking soda; beat well. Stir in oats and flour. Reserve 1 3/4 cups (425 mL) crumb mixture.
2
: Stir egg into remaining crumb mixture; press firmly on bottom of parchment paper-lined 15x10x1" baking pan. Bake in preheated 350º F (180º C) oven 15 minutes.
3
: Spread Eagle Brand over baked crust. Stir together reserved crumb mixture and candy bar pieces; sprinkle evenly over top. Bake 25 minutes or until golden. Cool. Cut into bars. Store covered at room temperature.