14 T butter
2 c packed brown sugar
2 t vanilla
2 1/2 c all-purpose flour
1 t baking soda
3 c quick-cooking rolled oats
1/2 c peanut butter
1 14 oz can (1 1/4 c) sweetened condensed milk
1 12-ounce package (2 c) semisweet chocolate pieces
2 t vanilla
In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 t vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
In a medium saucepan combine the peanut butter, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 t vanilla.
Press two-thirds (about 3 1/3 c) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.
Bake in a 350 degree oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars.
Make-Ahead Tip: Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool; lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.
Time: 45 minutes Makes: 50
This is a BHG recipe.