Candy Bar Cookies
Recipe from Midwest Living

Candy Bar Cookies

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Yield: 115 (1-inch square) pieces
Related Categories: Cookies, Desserts
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  • 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 
  • 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.
Place rolled oats in a very large bowl. Pour brown sugar mixture over oats, stirring gently until combined. Press oat mixture evenly onto bottom of ungreased 13x9x2-inch baking pan.
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.
Nutrition information
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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