teaspoons
shortening (do not use butter, margarine, spread or oil)
Filling:
1/2
cup
REESE'S Creamy Peanut Butter
1/3
cup
butter or margarine
1/2
cup
HERSHEY'S Cocoa
1
(14-ounce)
can
can sweetened condensed milk (not evaporated milk)
1-1/2
teaspoons
vanilla extract
Directions
Heat oven to 350°F.
Beat butter and 3/4 cup peanut butter in large bowl until well blended; beat in brown sugar. Add eggs and vanilla, beating until well blended.
Stir together oats, flour, baking soda and salt; gradually stir into butter mixture. (Dough will be thick.) Set aside 2 cups dough.
Press remaining dough onto bottom of ungreased 15-1/2" x 10-1/2" x 1" jelly-roll pan.
Prepare filling; spread over dough.
Set aside 1/2 cup peanut butter chips for drizzle. Add remaining peanut butter chips to reserved dough; crumble mixture over filling.
Bake 25 minutes or until top is golden brown (chocolate will be soft). Cool completely in pan on wire rack.
Place reserved 1/2 cup peanut butter chips and shortening in small microwave-safe bowl.
Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over bars; allow drizzle to set. Cut into bars.
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