Ingredients
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
Preparation
Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray.
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.
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.
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.
