• 30servings
  • 25minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B3, B6, H, D, E
MineralsFluorine, Silicon, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓


  2. 1 cup (packed) brown sugar

  3. 2/3 cup butter

  4. 1/4 cup corn syrup

  5. 1/4 cup creamy peanut butter

  6. 1 teaspoon vanilla extract

  7. 3 1/2 cups quick-cooking rolled oats


  9. 2 cups semisweet chocolate chips (12 ounces)

  10. 1 cup peanut butter chips

  11. 2/3 cup creamy peanut butter

  12. 1/2 cup chopped peanuts

  13. TOPPING:

  14. 1/2 cup semisweet chocolate chips

  15. 1/2 cup peanut butter chips

  16. 1/3 cup chopped peanuts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Line 13x9-inch pan with foil; spray foil with nonstick spray.

  2. In a medium saucepan, stir brown sugar, butter and corn syrup over medium heat until combined. Remove from heat and stir in peanut butter and vanilla; stir until smooth.

  3. Place oats in a very large bowl. Pour brown sugar mixture over oats; stir to combine. Press oat mixture onto the bottom of prepared pan.

  4. Bake 10 to 12 minutes, until golden. Don’t over-bake (you don’t want it to brown) or it will be on the crunchy side. Let the cookie layer cool for about 15 minutes on a wire rack.

  5. In the same saucepan, stir chips and peanut butter over low heat until melted and smooth.

  6. Sprinkle 1/2 cup of chopped peanuts over the baked cookie layer. Pour chocolate over the peanuts; spread to make an even layer. Sprinkle chocolate and peanut butter chips and peanuts over the top; press lightly into the chocolate layer.

  7. Refrigerate until firm; cut into squares.

  8. Oh boy oh boy these look sinfully delish! As do soooooo many of your other recipes as well. You are a great Baker/Cook I’m sooo addicted to your website! I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,500 of my favorite recipes and theme menus with you.

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