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2/3 cup butter |
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1 cup packed brown sugar |
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1/4 cup light corn syrup |
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1/4 cup crunchy peanut butter |
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1 tsp vanilla extract |
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4 cups quick cooking oats |
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2 cups semisweet chocolate chips |
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2 cups butterscotch chips |
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2/3 cup crunchy peanut butter |
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1 cup chopped, unsalted dry-roasted peanuts |
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Preheat oven to 375 degrees F (190 degrees C). Grease one 9 inch baking pan. |
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In a saucepan over medium heat melt the butter, brown sugar and corn syrup together. Stir in 1/4 cup of the peanut butter and the vanilla. Mix well and stir in the oats. Press the mixture into the bottom of the prepared pan. |
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Bake at 375 degrees F (190 degrees C) for 15 minutes. |
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To make topping, in the top half of a double boiler melt the chocolate chips and butterscotch chips together. Stir in 2/3 cup of the peanut butter and the chopped nuts. Stir until well blended. |
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Spread the topping over the still warm cooked bars. Sprinkle with additional chopped nuts, if desired. Let bars cool on a rack then refrigerate. Cut into bars once chilled. |
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