Ingredients:
2 cups oatmeal
1 cup graham cracker crumbs
3/4 cup packed light brown sugar
1/4 tsp baking soda
1/2 cup salted peanuts, chopped
1/2 cup light corn syrup
1/2 cup melted regular butter
1 tsp vanilla
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
Directions: Preheat oven to 375 F. Line a
15×10 inch jelly roll pan with foil and spray foil with cooking spray. Combine
the oatmeal, graham cracker crumbs, sugar, baking soda and peanuts in a large
mixing bowl. Combine the corn syrup, melted butter and vanilla in a second bowl
or large measuring cup. Pour corn syrup mixture over oat mixture and mix well.
Press into pan and bake for 15 minutes. Melt chocolate chips and peanut butter
together in a bowl set over barely simmering water or using medium-low setting
of microwave and stirring every 30 seconds. Spread chocolate over warm baked
crust. Cool for about 20 minutes at room temperature, then transfer to
refrigerator for about 20 minutes to partially set. Lift from pan by grasping
foil, then cut into squares. Return to refrigerator to fully set. Oh yeah! ~
Chef ~
