1cupunsalted butterroom temperature (8 ounces or 226g)
2cupslight brown sugarpacked
2 ½cupsall-purpose flour
2cupsquick cooking oats
1cupold fashioned oats
For the Chocolate Layer:
10ouncebittersweet chocolate chips about 1 ½ cups (I used Ghirardelli 60% cacao or semi-sweet is fine too)
14ouncecan sweetened condensed milk
1 ½teaspoonspure vanilla extract
Preheat oven to 350°F. Set aside a 15x10x1-inch pan (un-greased).
In a large mixing bowl beat together 1 cup of butter and 1 cup peanut butter until creamy – about 30 seconds. Add the brown sugar and beat on medium speed until blended. Mix in the eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla and mix until blended.
In a medium bowl combine the oats, flour, baking soda and salt. Add the flour mixture to the butter and sugar mixture and blend on low until all the dry ingredients are incorporated. Scrape the sides and blend one more time until a crumbly dough forms. Set aside.
In a small saucepan combine the chocolate chips, sweetened condensed milk and butter. Heat on medium low just until the chocolate is melted, stirring frequently. Remove from the heat and stir in 1 ½ teaspoons vanilla.
Press ¾ of the crumb mixture into the bottom of a 15x10x1 inch uncreased baking pan. Spread the warm chocolate mixture on top. Crumble the remaining oat mixture on top in clumps leaving some chocolate layer peeking through. Press down gently to make the top a little more even. Bake at 350°F for 25 minutes or until the top is very lightly browned. Cool and cut into bars. Store in an airtight container.
(Recipe adapted from Better Homes and Gardens Cookbook)