Peanut Butter and Chocolate Cookie Bars

These peanut butter-enhanced chocolate bars boast an enchantingly chewy oatmeal crust. Do make sure that you use quick-cooking oats as the bars need their finer texture. If old-fashion-style oats are all you have, pulse them a few times in a food processor or blender to break them up. They'll work just fine!



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Servings: 48
Serving size: 1  bar
Yield: 48 bars
Prep Time: 30 mins
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Ingredients
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    1   cup 
    packed brown sugar
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    2/3  cup 
    butter
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    1/4  cup 
    dark- or light-color corn syrup
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    1/4  cup 
    peanut butter
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    1   teaspoon 
    vanilla
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    3 1/2  cups 
    quick-cooking rolled oats
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    1  12  ounce package (2 cups) 
    semisweet chocolate pieces
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    1   cup 
    butterscotch-flavor pieces
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    2/3  cup 
    peanut butter
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    1/2  cup 
    chopped peanuts

Directions
1.
Preheat oven to 375 degrees F. In a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir over medium-low heat until smooth. Remove from heat. Stir in the 1/4 cup peanut butter and vanilla until smooth.
2.
Place oats in an extra-large bowl. Pour brown sugar mixture over oats, stirring gently until combined. Press oat mixture evenly into bottom of an ungreased 13x9x2-inch baking pan. Bake in preheated oven for 10 to 12 minutes or until edges are lightly browned.
3.
Meanwhile, in the same saucepan combine chocolate pieces and butterscotch pieces. Cook and stir over low heat until melted. Stir in the 2/3 cup peanut butter until smooth.
4.
Slowly pour chocolate mixture over hot crust, spreading evenly. Sprinkle with peanuts. Cool in pan on a wire rack. (If necessary, chill until chocolate is set.) Cut into bars. Makes 48 bars.
Storage
  • Cover pan and store in the refrigerator for up to 3 days or freeze for up to 3 months.
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