The base seems to have been cooked too long. As the cookies were previously cooked, 40 mins baking with the topping/filling would be long enough.
NO-BAKE CRUMB BASE
2 cups graham wafer crumbs
1/2 cup melted butter
1/4 cup sugar
Mix the above and press into bottom of 9x13-inch pan.
Your recipe is similar to mine [1st below], except that it is not baked first. I like to use flour or raw oats for cooked crumb bases: the light base is very nice. Again don't over bake - lean to underbaking rather than overbaking.
CRUMB BASE
2 1/2 cups Quaker Oats -- uncooked
2/3 cup Brown sugar -- firmly packed
1/2 cup Butter or margarine -- melted
For base, combine oats, sugar and butter, mixing until crumbly. Place in a shallow baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes, stirring occasionally. Set aside 1/2 cup of crumb mixture for a crumb topping. Firmly press remaining mixture into an ungreased 13 x 9-inch baking pan. Chill.
LIGHT CRUMB BASE
1 cup butter or margarine, softened
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
Preheat oven to 350° f. Grease 13 x 9-inch baking pan. Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.
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