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Candy Bar Cookies
Bake: 10 mins to 12 mins at 375°F
Ingredients
- 1 cup packed brown sugar
- 2/3 cup butter or margarine
- 1/4 cup dark- or light-colored corn syrup
- 1/4 cup peanut butter
- 1 teaspoon vanilla
- 3 1/2 cups quick-cooking rolled oats
- 2 cups semisweet chocolate pieces (12 ounces)
- 1 cup butterscotch pieces
- 2/3 cup peanut butter
- 1 cup chopped peanuts
Directions
1. In a medium saucepan, stir brown sugar, butter and corn syrup over medium-low heat until combined. Remove the saucepan from the heat. Stir in the 1/4 cup peanut butter and the vanilla until smooth.
2. Place rolled oats in a very large bowl. Pour brown sugar mixture over oats, stirring gently until combined. Press oat mixture evenly onto bottom of ungreased 13x9x2-inch baking pan.
3. Bake mixture in a 375 degree F oven for 10 to 12 minutes or until edges are lightly browned. Let oat layer cool slightly in the pan on a wire rack.
4. In the same saucepan, stir chocolate pieces and butterscotch pieces together over low heat until melted. Stir in remaining 2/3 cup peanut butter until chocolate mixture is smooth.
5. Sprinkle half of the peanuts over oat layer in pan. Slowly pour chocolate mixture over the peanut-topped oat layer, spreading evenly. Sprinkle rest of peanuts on top of chocolate.
6. Cool cookies in the pan on a wire rack for several hours or until chocolate layer is firm. Cut into 1-inch squares. Makes about 115 pieces.
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Tip:
To speed the setting of the chocolate layer, slightly cool cookies in the pan at room temperature. Then, place pan in refrigerator or freezer for several minutes until cookies are firm.
