- 48
- 30 mins
- 40 mins
Ingredients
- 1 cup packed brown sugar
- 2/3 cup butter
- 1/4 cup dark- or light-color corn syrup
- 1/4 cup peanut butter
- 1 teaspoon vanilla
- 3 1/2 cups quick-cooking rolled oats
- 1 12-ounce package semisweet chocolate pieces
- 1 cup butterscotch-flavor pieces
- 2/3 cup peanut butter
- 1/2 cup chopped peanuts
Preparation
Step 1
1. Preheat oven to 375 degrees F. For crust, in a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir on medium-low until smooth. Remove from heat. Stir in 1/4 cup peanut butter and vanilla until smooth. Place oats in an extra-large bowl. Pour brown sugar mixture over oats, stirring gently to combine. Press mixture evenly into the bottom of an ungreased 13x9x2-inch baking pan. Bake for 10-12 minutes or until edges are light brown.
2. 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.
3. 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.
Per Bar: 166 cal., 9 g total fat (4g sat. fat), 7 mg chol., 64 mg sodium, 16 g carbo., 2 g fiber, 3 g pro.