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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Line a 13-by-9-inch baking pan with foil, extending foil over edges of pan. In a medium saucepan, cook and stir brown sugar, butter (or margarine) and corn syrup over medium-low heat until combined. Remove saucepan from heat; stir in 1/4 cup peanut butter and vanilla until smooth.
Place rolled oats in a very large bowl. Pour the brown sugar mixture over the oats, stirring gently until combined. Press the mixture evenly onto the bottom of the prepared baking pan. Bake for 10 to 12 minutes or until the edges are lightly browned.
Meanwhile, in the same saucepan, cook and stir chocolate chips and butterscotch chips together over low heat until melted. Stir in the remaining 2/3 cup peanut butter until mixture is smooth. Slowly pour the mixture over the hot crust, spreading evenly; sprinkle with peanuts.
Cool in the pan on a wire rack for several hours or until the chocolate layer is firm. (If necessary, chill until the chocolate is set.) When firm, use the foil to lift out of the pan. Cut into bars.