Life is full of uncertainties. You can't rely on the weather forecast, or the stock market, or even some of
your closest friends. But in a life full of uncertainty, there are a few things you can be sure of. One of them is any dessert with the word "candy bar" in it.
My favorite dessert bars to date are these, which also have the words candy bar in the title. So when I came across this recipe for Candy Bar Cookie Bars, which still incorporated an oatmeal crust but also introduced peanut butter, I was sure this recipe would be a win. And a win it was! In fact, these might rival the Chocolate Oatmeal Almost-Candy Bars for the #1 spot on my dessert bar hall of fame!
Candy Bar Cookie Bars
from Recipe Girl
for the cookie layer-
-1 cup (packed) brown sugar
-2/3 cup butter
-1/4 cup corn syrup
-1/4 cup creamy peanut butter
-1 tsp vanilla extract
-3 1/2 cups quick-cooking rolled oats (I used old fashioned oats)
for the candy bar layer-
-2 cups semisweet chocolate chips (I used bittersweet)
-1 cup peanut butter chips
-2/3 cup creamy peanut butter
-1/2 cup chopped peanuts (I used honey roasted)
for the topping-
-1/2 cup semisweet chocolate chips
-1/2 cup peanut butter chips
*(I used a few handfuls of a milk chocolate/peanut butter chip bag)
-1/3 cup chopped peanuts (I used honey roasted)
1. Preheat oven to 375F. Line a 9 x 13 inch pan with foil and spray with nonstick spray.
2. Over medium heat in a saucepan, stir brown sugar, butter, and corn syrup until melted and combined. Remove from heat and stir in peanut butter and vanilla, until smooth.
3. Place oats in a large bowl and pour the liquid mixture over the oats. Stir until oats are completely coated. Evenly press oats into the bottom of the prepared pan.
4. Bake 10-12 minutes (don't overbake!!). Remove from oven and allow to cool for 15 minutes.
5. Melt candy bar layer ingredients (EXCEPT peanuts) over low heat, stirring until smooth.
6. Sprinkle 1/2 cup peanuts over the oat crust. Pour melted chocolate over the crust and spread evenly.
7. Sprinkle remaining peanuts and chips over the chocolate, pressing lightly into the chocolate layer.
8. Refrigerate until firm before cutting and serving. (Cut into small squares, these babies are rich!)