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| 1 Tasse | butter or margarine, softened |
| 2 Tasse | brown sugar firmly packed |
| 1/4 Tasse | peanut butter |
| 2 | eggs |
| 2 Tasse | Quaker Oats, uncooked (quick or old-fashioned) |
| 2 Tasse | all-purpose flour |
| 1 Teelöffel | Baking soda |
| 1/4 Teelöffel | Salt optional |
| 14 x ca. 30 g | Sweetened condensed milk (not evaporated milk) |
| 12 x ca. 30 g | Semisweet chocolate pieces |
| 2 Esslöffel | peanut butter |
| 1/2 Tasse | peanuts chopped |
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Heat oven to 350 F. Beat together margarine, sugar and 1/4 cup peanut butter until creamy. Add eggs, beat well. Add combined dry ingredients; mix well. Reserve 1 cup for topping, set aside. Spread remaining oat mixture onto bottom of ungreased 13 x 9-inch baking pan. In medium saucepan, combine condensed milk, chocolate pieces and remaining 2 tablespoons peanut butter. Cook over low heat until chocolate is melted, stirring constantly. Remove from heat; stir in peanuts. Spread mixture evenly over crust. Drop reserved oat toppingby teaspoonfuls over chocolate mixture. Bake 25 to 30 minutes or until light golden brown. Cool completely; cut into bars.
Nutrition Information (1 bar): * Calories 280
* Fat 14g
* Sodium 140mg
* Dietary Fiber 1g
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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