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Ingredients
1 cup butter
½ cup brown sugar, packed
1 teaspoon pure vanilla extract
3 cups rolled oats
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 cup dark chocolate chips
¾ cup chunky peanut butter
Directions
Line a 8-inch-by-8-inch baking dish with
parchment paper, and set aside.
In a medium saucepan, combine the butter,
brown sugar and vanilla extract. Heat over
low-heat, until the butter has melted and the
sugar has dissolved.
Add the oats, cinnamon and kosher salt.
Cook, stirring constantly, for 4 to 5 minutes.
Pour half of the oat mixture into the
prepared baking dish. Spread out the
mixture evenly, pressing down.
In a small microwave-safe bowl, combine the
chocolate chips and the peanut butter. Heat
on high in the microwave, in increments of
40 seconds, stirring in between each
increment, until melted and fully combined.
Pour ⅘ of the chocolate mixture into the pan
over the pressed oats, reserving about ¼ cup
for drizzling. Top with the remaining oats
and drizzle with the remaining ¼ cup
chocolate mixture.
Refrigerate for 4 hours, or until set.
