Candy Bar Cookie Bars
- Preheat oven to 375 degrees F. In a medium saucepan heat and stir brown sugar, butter, and corn syrup over medium-low heat until smooth. Remove from the heat. Stir in the 1/4 cup peanut butter and vanilla; stir until smooth.
- For crust, place oats in a very large bowl. Pour brown sugar mixture over oats, stirring gently until combined. Press oat mixture into the bottom of an ungreased 13x9x2-inch baking pan. Bake for 10 to 12 minutes or until edges are light brown. Cool slightly in pan on a wire rack.
- In the same saucepan heat and stir chocolate pieces and butterscotch pieces over low heat until smooth. Stir in the 2/3 cup peanut butter until smooth.
- Sprinkle half of the peanuts over crust. Slowly pour chocolate mixture over the peanuts, spreading evenly. Sprinkle the remaining peanuts over top. Cool completely in pan on a wire rack until bars are firm (see tip below). Cut into 1-inch squares. Makes about 117 bite-size bars.
From the Test Kitchen
To speed the setting time of the chocolate layer, let bars cool slightly in pan at room temperature, then place pan in refrigerator or freezer for several minutes until chocolate layer is firm.
Cover pan and store in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Candy Bar Cookie Bars)
- Per serving:
- 87 kcal ,
- 5 g fat
- 3 mg chol. ,
- 28 mg sodium ,
- 10 g carb. ,
- 1 g fiber ,
- 2 g pro.