Instructions
1-Line an 8-inch or 9-inch square baking: Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. Overhangs the edges of the foil to lift the bars easier from the baking dish. (You can use a 9×13-inch if you want thinner bars.)
2-Melt butter and brown sugar in large: Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Stir in vanilla. Mix in the oats.
3-Cook over low heat 3 to 4: Cook over low heat 3 to 4 minutes, or until ingredients are well blended.
4-Pour half of the oat mixture into: Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. Reserve the other half for second layer.
5-To make the filling, melt the peanut: To make the filling, melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth.
6-Pour the chocolate mixture over the crust: Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly.
7-Pour the remaining oat mixture over the: Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture.
8-Refrigerate 2 to 3 hours or overnight: Refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.