2/3 cup butter or margarine
1 cup packed brown sugar
¼ cup corn syrup
¼ cup plus 2/3 cup chunky peanut butter, divided (reduced fat or genetic not recommended)
1 teaspoon vanilla extract
4 cups quick-cooking oats
1 package (11 ½ milk chocolate chips)
½ cup butterscotch chips
1 cup salted peanuts
In a saucepan over low heat, melt the butter, stir in brown sugar and corn syrup until the sugar is dissolved. Stir in ¼ cup peanut butter and vanilla until blended. Add the oats; mix well.
Press into a greased 13” x 9”x2” baking pan. Bake at 375°F for 12-15 minutes. Meanwhile, melt the chips and remaining peanut butter; stir in peanuts. Spread over crust. Refrigerate until cool; cut into bars. Yield 6 ½ dozen.