Candy Bar Cookies

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.