These fun and festive wedges pack a seriously sweet bite. REESE'S Peanut Butter Sauce helps create a thick base of peanut butter goodness that's covered with a HERSHEY'S Cocoa filling and decorated with REESE'S PIECES Minis. One bite of this creamy and crunchy treat and your guests will be back for seconds!
Heat convection oven to 300°F (standard oven 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.
Mix together butter, REESE'S Peanut Butter Sauce and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Stir together oats, flour, baking soda and salt in large bowl. Gradually add to butter mixture, mixing until well blended. (Dough will be thick.) Remove 5 cups dough. Set aside. Press remaining dough onto bottom of prepared pan.
Prepare CHOCOLATE FILLING. Melt butter in large heavy-bottomed saucepan over low heat. Stir in HERSHEY'S Cocoa and granulated sugar. Add sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat; stir in vanilla extract. Spread filling evenly over dough. Sprinkle REESE'S PIECES Minis evenly over filling. Crumble reserved dough evenly over filling.
Bake 25 minutes* or until top is golden brown. (Chocolate will be soft.) Cool completely in pan on wire rack. Cut into 3-inch squares; cut squares diagonally in half to form a wedge.
Step 4: If using convection oven, rotate sheet pan one-half turn (180°) after 15 minutes of baking.