Candy Bar Cookies

I tried another recipe from Better Homes and Gardens. The bars tasted great, but unfortunately they did not look nearly as scrumptious as they did in the BHG picture. That's what I get for trying to cut the recipe in half! The halved recipe did not hold in bar form, so I ate the "bars" with a spoon. (This was not nearly as bad as the first time I messed up a recipe- charcoal chocolate, anyone? I badly burned chocolate I was attempting to melt in the microwave. White smoke was pouring out, and our smoke detector went off. My mom told me about the time she made lasagna without cooking the noodles first to make me feel better. By the way, Happy Mother's Day!)

Anyways, back to the recipe... The flavor combination plus the gooey chocolate with chewy oats was amazing. I ate a good 75% of what I made in one sitting last night. (Right now I am wishing I saved more of it!). I will certainly make these again following the full recipe below. 

Have you had any cooking blunders recently?

Ingredients

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

31⁄2 cups quick-cooking rolled oats

1 12-ounce package semisweet chocolate pieces

1 cup butterscotch-flavor pieces

2⁄3 cup peanut butter

1⁄2 cup chopped peanuts

Instructions

Preheat oven to 375°F. For crust, in a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir on medium-low until smooth. Remove from heat. Stir in the 1/4 cup peanut butter and vanilla until smooth. Place oats in an extra-large bowl. Pour brown sugar mixture over oats, stirring gently to combine. Press mixture evenly into the bottom of an ungreased 13×9×2-inch baking pan. Bake for 10 to 12 minutes or until edges are light brown.

Meanwhile, in the same saucepan combine chocolate pieces and butterscotch pieces. Cook and stir over low heat until melted. Stir in the 2/3 cup peanut butter until smooth.

Slowly pour chocolate mixture over hot crust, spreading evenly. Sprinkle with peanuts. Cool in pan on a wire rack. If necessary, chill until chocolate is set. Cut into bars.

Yields 36 bars.