1 cup unsalted butter
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
3 cups quick-cooking oats
1/2 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
INSTRUCTIONS:
Prepare the Pan: Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
Cook the Oat Mixture: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and vanilla extract, and continue to cook, stirring frequently, until the sugar has dissolved. Add the oats and salt to the pan, and cook for 2-3 minutes, stirring constantly until the oats are well coated and slightly toasted.
Layer the Oat Mixture: Press half of the oat mixture firmly into the bottom of the prepared baking pan, creating an even layer. Use a spatula or the back of a spoon to press the mixture down firmly, ensuring it’s compact. Set the remaining oat mixture aside.
Make the Chocolate Layer: In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 20-second intervals, stirring between each, until the mixture is fully melted and smooth. Alternatively, you can melt the mixture in a heatproof bowl set over a pot of simmering water (double boiler method).
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