Base and Topping:
2 1/4 cups quick-cooking rolled oats
1 1/4 cups firmly packed brown sugar
1 cup Gold Medal® all-purpose flour
1/2 teaspoon baking soda
1 cup butter, softened
1(14-oz.) can sweetened condensed milk (not evaporated)
1/4 cup peanut butter
1/2 teaspoon vanilla
1(6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2 cup coarsely chopped salted peanuts
1. Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray.
2. In large bowl, combine all base and topping ingredients; mix at low speed until crumbly. Reserve 2 cups of crumb mixture for topping. Press remaining crumb mixture in bottom of sprayed pan to form base.
3. In small bowl, combine condensed milk, peanut butter and vanilla; mix until well blended. Pour mixture evenly over base. Sprinkle with chocolate chips and peanuts. Sprinkle reserved crumb mixture over top; press down gently.
4. Bake at 350°F. for 25 to 30 minutes or until golden brown. Center will not be set. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.
Recipe shared from: http://www.bettycrocker.com/recipes/chocolate-chip-peanut-butter-bars/a2a396c6-6332-46f3-80fd-dc4af5311b5d