Accidental tweaks still make delicious bars

Every week this year I think that we just need to get through this week and then things will calm down, but that's not happening, so we just keep plugging away at all the things and keep going. It was meeting time at our house - so time to bake. Our apple trees are both bursting with fruit - so an apple pie was on the plan - but these guys love chocolate... so these Fudge Nut Bars were also on the menu. Did I run out of oatmeal? Oh my yes. Did one of my kids fill my semi-sweet chocolate chip container with milk chocolate? Um... yeah... So - these had some tweaks accidentally because that's how life works sometimes. Let's just say these bars flew off the table - the pie? Not as much - these guys don't like serving themselves a piece of pie... next time I dish them up myself. I took the left over bars to work and my coworkers quickly ate them up. Never underestimate the hunger of IT professionals!

Classic Fudge Nut Bars
2 ½ cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Unsalted Butter (room temperature)
2 cups Light Brown Sugar (lightly packed)
2 Large Eggs (room temperature)
2 teaspoon Vanilla Extract
3 cups Quick Oats
chocolate pecan fudge layer
12 oz Semi-Sweet Chocolate Chips
14 oz Sweetened Condensed Milk
2 tablespoon Unsalted Butter
2 teaspoon Vanilla Extract
1 cup Chopped Pecans

Generously spray a 13 inch x 9 inch baking pan. Set to the side.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set to the side.
Using your hand mixer or stand mixer fitted with the paddle attachment, cream together the unsalted butter and light brown sugar on medium-high speed until well blended. The mixture will also be mushy. Add in the eggs and vanilla extract. Scrape down the sides of the bowl as needed.
Switch the mixer speed to low, gradually adding in the whisked dry mixture until just combined.
Fold in the quick oats using a spoon or spatula. Do not mix this with your hand or stand mixer.
Spread and press down approximately ⅔ of the oatmeal cookie base onto your prepared 13 inch x 9 inch pan. Because the mixture is pretty sticky, you might find it easier to use either a spatula sprayed with baking spray or your clean hands. The remaining amount of oatmeal cookie base is used as a topping over the chocolate pecan fudge layer.
Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
Using a heavy bottom saucepan stir together the semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, and vanilla extract over medium heat until the mixture is well blended and smooth. Add in the chopped pecans then remove from heat.
Immediately pour over top of the oatmeal cookie base, using a spatula or spoon to spread it out evenly.
With the reserved oatmeal cookie base, add small- and medium-size chunks to the top of the chocolate pecan fudge layer.
Bake for 25-30 minutes at 350ºF. The oatmeal cookie chunks should be a nice light to medium golden brown with the fudge having a shiny top.
Remove from the oven and allow the bars to cool in the pan before cutting them.