Peanut Butter and Chocolate Cookie Bars
- 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.
- Place oats in an extra-large bowl. Pour brown sugar mixture over oats, stirring gently until combined. Press oat mixture evenly into bottom of foil-lined 13x9x2-inch baking pan. Bake in preheated oven for 10 to 12 minutes or until edges are lightly browned.
- 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.
- 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.) Use foil to lift uncut bars from pan. Cut into bars. Makes 48 bars.
From the Test Kitchen
Cover pan and store in the refrigerator for up to 3 days or freeze for up to 3 months.