1 cup (250 ml) butter
1/2 cup (125 ml) brown sugar
1 teaspoon vanilla extract
3 cups (750 ml) oatmeal
1 cup (250 ml) dark or semi-sweet chocolate chips
1/2 cup (125 ml) peanut butter
Line a 9-inch square Pyrex dish with parchment paper.
Melt butter with brown sugar in a large pot over medium heat.
Wait for sugar to dissolve completely.
Cook for 3-4 min, over low heat
Pour half of the mixture into the bottom of the Pyrex dish.
Spread well and press down.
In a small microwave safe bowl, add peanut butter and chocolate chips.
Melt until smooth.
Reserve 1/4 cup (65 mL) of the mixture.
Spread chocolate mixture over first layer of oats.
Add remaining oats.
Press down well.
Drizzle remaining chocolate mixture over top.
Refrigerate for 2/3 hours or overnight.
Bring to room temperature and slice.
Store in an airtight container.