Monday, May 3, 2010

Bri and I saw this recipe on the Recipe Girl website and decided that we needed to give them a whirl. She wasn't super impressed with the amount of peanuts, both the actual nuts and the peanut flavor from all the peanut butter and has decided that she would rather have Scotcharoos. I thought that they were pretty good but if I do them again I will put a caramel layer on top of the cookie, sub toasted almonds for the peanuts and use less chocolate on the top layer with a light sprinkle of sea salt. These are super rich, you will get more than the 30 pieces indicated in the original recipe.


Cookie Layer:
1 cup (packed) brown sugar
2/3 cup butter
¼ cup corn syrup
¼ cup creamy peanut butter
1 tsp. vanilla extract
3 ½ cups quick-cooking rolled oats

Candy Bar Layer:
2 cups semisweet chocolate chips (12 ounces)
1 cup peanut butter chips
2/3 cup creamy peanut butter
½ cup chopped peanuts\

½ cup semisweet chocolate chips
½ cup peanut butter chips
1/3 cup chopped peanuts

1. Preheat oven to 375 degrees F. Line 13×9-inch pan with foil; spray foil with nonstick spray.

2. In a medium saucepan, stir brown sugar, butter and corn syrup over medium heat until combined. Remove from heat and stir in peanut butter and vanilla; stir until smooth.

3. Place oats in a very large bowl. Pour brown sugar mixture over oats; stir to combine. Press oat mixture onto the bottom of prepared pan.

4. Bake 10 to 12 minutes, until golden. Don’t overbake (you don’t want it to brown) or it will be on the crunchy side. Let the cookie layer cool for about 15 minutes on a wire rack.

5. In the same saucepan, stir chips and peanut butter over low heat until melted and smooth.

6. Sprinkle ½ cup of chopped peanuts over the baked cookie layer. Pour chocolate over the peanuts; spread to make an even layer. Sprinkle chocolate and peanut butter chips and peanuts over the top; press lightly into the chocolate layer.

7. Refrigerate until firm; cut into squares.
Yield: About 30 pieces

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