I feel a little guilty posting this recipe because it came from the Peter Pan website. I'm a JIF girl and always will be so of course I substituted JIF for the Peter Pan. Now, if we can all get along here and no one reports me to the NCPPBR (National Council for the Protection of Peanut Butter Recipes) everything will remain civil and no one gets hurt in the process. Are you in or out? Just try the recipe before you consider reporting me and I think mum will remain the word.
I used a mixture of Coach's Oats (are you sick of me referring to these yet?) and regular old-fashioned oats for this recipe, but you can use any oats you please. I also used whole wheat pastry flour instead of all-purpose flour, and butter instead of Blue Bonnet table spread (whatever that is.) So you know what? Go ahead and report me to the NCPPBR, I'm claiming this recipe as my own!
Chocolate Peanut Butter Mag Bars (AKA Chocolate Peanut Butter Crunch Bars)
2 cups oats (quick-cooking, old-fashioned or Coach's Oats. I used half old-fashioned and half Coach's)
1 1/2 cups whole wheat pastry flour
1 cup packed brown sugar
1 tsp baking powder
1/4 tsp salt
3/4 cup butter (1 1/2 sticks) melted
12 oz. semi-sweet chocolate chips, divided
1 (14 oz) can sweetened condensed milk
1/2 cup creamy peanut butter
8 (.75 oz snack size) Reeses peanut butter cups, chopped
Preheat oven to 350 degrees.
Combine oats, flour, brown sugar, baking powder and salt in a mixing bowl. Stir well to combine. Add butter and stir until crumbly. Remove 1 1/2 cups to use as topping. Press remaining mixture onto the bottom of an ungreased 13X9 baking dish. Bake for 15 minutes or until lightly browned around the edges. Remove from oven.
In microwave-safe dish, microwave the 1 cup of the chocolate chips in 30-second intervals until softened and melted. Stir until smooth. Add sweetened condensed milk and peanut butter. Stir well until smooth and thoroughly combined. Spread onto crust.
Combine the remaining chocolate chips, chopped peanut butter cups, and the reserved crumb topping. Sprinkle evenly over filling.
Bake for 25 minutes or until center is set. Cool completely before cutting into bars.
The Other Side of 50 will be on vacation for the next week. However, please stop back often while I'm away because I have some excellent guest hosts lined up with some fantastic recipes. AND.... there will be a GIVEAWAY starting Monday!
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