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.