"Sakes Alive" Chocolate Fudge Bars

I've decided to start rating each of my blogged recipes on a scale from 1-10, with 10 being best.  Looking back at some recipes, I know they were good, but recalling just how good is getting more and more difficult as I try out more and more recipes!
These rate a solid 8--very yummy, easy to make (provided you do not buy an incorrect ingredient like I did...grrr!), but very heavy.  Yes, that's right, I was quite upset when, right in the middle of preparation, discovered that I has inadvertently picked up one chocolate chip muffin mix and one BLUEBERRY (!!!) instead of just two chocolate chip.  Needless to say, I'm glad Meijer (grocery store) service desk was still open when I had to go run back over there to exchange.  I shall check very closely next time!!

Link to original recipe:
http://www.marthawhite.com/recipes/sakes-alive-chocolate-fudge-bars-5209

I followed the original almost exactly--only difference is that I left out the walnuts (didn't feel like having nuts this time, and I doubt they need the added layer of richness, in all honestly).

Ingredients:

2 c. firmly packed light brown sugar
1 c. butter, softened
1 tsp. vanilla extract
1 large egg
2 packages (7.4 oz. each) Martha White chocolate chip muffin mix
1 1/2 c. quick oats
1 can (14 oz.) sweetened condensed milk
1 package (12 oz.) semisweet chocolate chips

Instructions:

1. Heat oven to 350°F.  Spray a 9" x 13" pan with non-stick baking spray and set aside.

2. Beat brown sugar and butter together until light and fluffy.

3. Beat in vanilla and egg.

4. Stir in muffin mix by hand, followed by oats.  You may need to use your hands to mash/combine (I did), as it will be very heavy and dense.  Measure out 1 c. of the mixture and set aside.

5. Press remaining mixture into prepared baking pan.

6. In a medium saucepan over low heat, combine condensed milk and chocolate chips until melted and smooth.  Remove from heat and pour over top of mixture in baking pan.  Spread evenly.

7. Top the melted chocolate layer with small dollops of the remaining mixture (1 c.) until all is used.

8. Bake for 35-40 minutes, until golden brown on the dollops (you will not be able to use "clean toothpick" test, as the chocolate layer will not yet be set).  **forgot to get pic right out of oven, oops!**

9. Cool completely and serve in small portions, ideally with a glass of cold milk.  Enjoy!