BY BETTY CROCKER
Base and Topping
2 1/4 cups quick-cooking rolled oats 1 1/4 cups firmly packed brown sugar 1 cup Gold Medal® all-purpose flour 1/2 teaspoon baking soda 1 cup butter, softened
Filling
1 (14-oz.) can sweetened condensed milk (not evaporated) 1/4 cup peanut butter 1/2 teaspoon vanilla 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips 1/2 cup coarsely chopped salted peanuts
1 Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray.
2 In large bowl, combine all base and topping ingredients; mix at low speed until crumbly. Reserve 2 cups of crumb mixture for topping. Press remaining crumb mixture in bottom of sprayed pan to form base.
3 In small bowl, combine condensed milk, peanut butter and vanilla; mix until well blended. Pour mixture evenly over base. Sprinkle with chocolate chips and peanuts. Sprinkle reserved crumb mixture over top; press down gently.
4 Bake at 350°F. for 25 to 30 minutes or until golden brown. Center will not be set. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.
