- 1 cup packed brown sugar
- 2/3 cup butter
- 1/4 cup light corn syrup
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla
- 3 1/2 cups old-fashioned oats
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- 1 cup butterscotch chips (6 oz)
- 2 tablespoons shortening
- 1/2 cup coarsely chopped peanuts
Heat oven to 375°F. Line 13×9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. In 3-quart saucepan, stir together brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved and butter is melted. Remove from heat. Stir in 1/4 cup of the peanut butter and the vanilla. Gently stir in oats. Press in bottom of pan. Bake 20 to 22 minutes or until browned.
In 2-quart saucepan, heat chocolate chips, butterscotch chips and shortening over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in remaining 1/2 cup peanut butter. Spread mixture over baked cookie crust; sprinkle with peanuts. Cool in pan on cooling rack 20 minutes. Cover; refrigerate 2 to 3 hours or until firm. (Or place in freezer to speed cooling, then let stand 5 minutes at room temperature before cutting.) Use foil to lift out of pan. Cut crosswise into approximately 1-inch-wide sticks, using large chef’s knife.