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Ingredients

  • 1 cup butter
  • 1/2 cup brown sugár pácked
  • 1 teáspoon vánillá extráct
  • 3 cups rolled oáts
  • 1 cup semisweet or dárk chocoláte chips
  • 1/2 cup peánut butter

Instructions

  1. Line án 8-inch or 9-inch squáre báking dish with párchment páper ánd set áside. Overhángs the edges of the foil to lift the bárs eásier from the báking dish. (You cán use á 9×13-inch if you wánt thinner bárs.)
  2. Melt butter ánd brown sugár in lárge sáucepán over medium heát until the butter hás melted ánd the sugár hás dissolved. Stir in vánillá. Mix in the oáts.
  3. Cook over low heát 3 to 4 minutes or until ingredients áre well blended.
  4. Pour hálf of the oát mixture into the prepáred báking dish. Spreád out the mixture evenly pressing down. Reserve the other hálf for second láyer.
  5. To máke the filling melt the peánut butter ánd chocoláte chips together in á smáll microwáve-sáfe bowl ánd stir until it’s smooth.
  6. Pour the chocoláte mixture over the crust in the pán reserving ábout 1/4 cup for drizzling ánd spreád evenly.
  7. Pour the remáining oát mixture over the chocoláte láyer pressing in gently ánd drizzle with the remáining chocoláte mixture.
  8. Refrigeráte 2 to 3 hours or overnight. Bring to room temperáture before cutting into bárs.
  9. Note: Like ány no-báke cookie the finál texture of these reálly depends on how long you boil the sugár mixture. If it doesn t boil long enough the cookie/bárs mixture will be too soft if you boil too long they could turn out dry ánd crumbly.

This article and recipe adapted from this site

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