These bite-size treats feature a creamy mixture of chocolate pieces, butterscotch pieces and peanut butter over a cooked oatmeal-brown sugar layer. The recipe is from a Madison, Wisconsin, reader, who takes the bar cookies to potluck gatherings.
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.
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.
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.
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.
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.
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.
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.