1 cup butter
½ cup packed brown sugar
1 tsp vanilla
3 cups quick cooking oats
1 cup semisweet chocolate chips
½ cup peanut butter
Melt butter in saucepan over medium heat. Stir in brown sugar and vanilla. Mix in oats. Cooker over low heat 2 – 3 minutes. Press half of mix into the bottom of greased 9x9 pan. Reserve other half for topping.
Melt chocolate chips and PB in a small saucepan over low heat. Stirring frequently until smooth. Poor the chocolate mix over the crust in the pan and spread evenly.
Crumble remaining oat mix over the chocolate layer. Refrigerate for 2 – 3 hours or overnight.
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