Preheat oven to 375F
Cool on a wire rack.
Slowly pour the chocolate mixture over the peanuts and crust. Spread evenly. Sprinkle remaining peanuts on top.
Let cool in the pan, on a wire rack until firm. We let it cool, then to make it completely firm stuck it in the refrigerator for 10 minutes.
Are we the only ones who love chocolate and peanut butter?
Best thing about this is, it's so rich you can only have a small piece at a time... which means it lasts for days!
1 cup packed brown sugar
2/3 cup butter
1/4 cup dark- or light-color corn syrup
1/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups quick-cooking oats
2 cups semisweet chocolate chips
1 cup butterscotch chips
2/3 cup peanut butter
1 chopped peanuts
In a saucepan stir/melt brown sugar, butter, and corn syrup until smooth. Remove from heat and add 1/4 peanut butter and vanilla. Stir until smooth.
For crust, place oats in bowl. Preheat oven to 375F.
Pour brown sugar over oats and stir gently. Press oats into the bottom of an ungreased 13x9 pan. Bake for 10 minutes. Cool on wire rack.
In the same saucepan heat and stir chocolate pieces and butterscotch pieces over low heat. Stir until smooth.
Sprinkle over half of peanuts over crust. Slowly pour chocolate mixture over peanuts. Spread evenly and sprinkle remaining peanuts over top.
Cool completely on wire rack. Refrigerator after firm for 10 minutes.