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adapted from: 2007 Better Homes and Gardens magazine
1 c. packed light brown sugar
2/3 c. butter
1/4 c. light corn syrup
1/4 c. peanut butter
1 tsp. vanilla
3 1/2 c. quick-cooking oats (I only added 3 cups)
2 c. semisweet chocolate chips (I used milk chocolate)
1 c. butterscotch chips
2/3 c. peanut butter (I didn't add)
1 c. chopped peanuts (I didn't add)
Preheat oven to 375 degrees. For oat layer, in a large saucepan, stir together brown sugar, butter and corn syrup over medium-low heat until butter is melted and mixture is combined. Remove saucepan from heat and stir in 1/4 cup peanut butter and vanilla until smooth. Stir in the oats until combined. Press oat mixture evenly into an ungreased 9x13 pan. Bake in preheated oven 10-12 minutes or until edges are lightly browned. Let oat layer cool slightly. Melt together the chocolate chips and butterscotch chips. Stir in the 2/3 cup peanut butter until smooth. Sprinkle half the peanuts over oat layer, if adding. Slowly pour chocolate mixture over oat layer, spreading evenly. Sprinkle the remaining peanuts on top of chocolate mixture. Cool in pan for several hours or until chocolate layer is firm.