1 cup packed brown sugar
1/4 cup corn syrup
1/4 cup plus 2/3 cup chunky peanut butter, divided
1 tsp. vanilla extract
4 cups quick-cooking oats
1 pkg. (11-1/2 oz.) milk chocolate chips
1/2 cup butterscotch chips
1 cup salted peanuts
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| CHOCOLATE OAT SCOTHCHIES | |||
| Yields 6-1/2 dozen | |||
| 2/3 cup butter or margarine 1 cup packed brown sugar 1/4 cup corn syrup 1/4 cup plus 2/3 cup chunky peanut butter, divided 1 tsp. vanilla extract 4 cups quick-cooking oats 1 pkg. (11-1/2 oz.) milk chocolate chips 1/2 cup butterscotch chips 1 cup salted peanuts |
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| In a saucepan over low heat, melt the butter; stir in brown sugar and corn syrup until the sugar is dissolved. Stir in 1/4 cup peanut butter and vanilla until blened. Add the oats; mix well. Press into a greased 13x9x2-in. baking pan. Bake at 375 for 12-15 minutes. Meanwhile, melt the chips and remaining peanut butter; stir in peanuts. Spread over crust. Refrigerate until cool; cut into bars. | |||