Recipe from Midwest Living
115 (1-inch square) pieces
1 cup packed brown sugar
2/3 cup butter or margarine
1/4 cup dark- or light-colored corn syrup
1/4 cup peanut butter
1 teaspoon vanilla
3 1/2 cups quick-cooking rolled oats
2 cups semisweet chocolate pieces (12 ounces)
1 cup butterscotch pieces
2/3 cup peanut butter
1 cup chopped peanuts
In a medium saucepan, stir brown sugar, butter and corn syrup over medium-low heat until combined. Remove the saucepan from the heat. Stir in the 1/4 cup peanut butter and the vanilla until smooth.
Bake mixture in a 375 degree F oven for 10 to 12 minutes or until edges are lightly browned. Let oat layer cool slightly in the pan on a wire rack.
In the same saucepan, stir chocolate pieces and butterscotch pieces together over low heat until melted. Stir in remaining 2/3 cup peanut butter until chocolate mixture is smooth.
Sprinkle half of the peanuts over oat layer in pan. Slowly pour chocolate mixture over the peanut-topped oat layer, spreading evenly. Sprinkle rest of peanuts on top of chocolate.
Cool cookies in the pan on a wire rack for several hours or until chocolate layer is firm. Cut into 1-inch squares. Makes about 115 pieces.
To speed the setting of the chocolate layer, slightly cool cookies in the pan at room temperature. Then, place pan in refrigerator or freezer for several minutes until cookies are firm.
Per Serving: cal. (kcal) 87, Fat, total (g) 5, chol. (mg) 3, carb. (g) 10, fiber (g) 1, pro. (g) 2, sodium (mg) 28, Percent Daily Values are based on a 2,000 calorie diet
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