Chocolate peanut oat squares

BASE

• 1 cup butter 250 mL
• 1 cup brown sugar, packed 250 mL
• 1/2 tsp vanilla 2 mL
• 3 cups ROBIN HOOD® or OLD MILL® Quick Oats 750 mL
• 1/2 cup corn syrup 125 mL
• 1 cup ROBIN HOOD® All Purpose Flour 250 mL

TOPPING

• 1 cup semi-sweet chocolate chips 250 mL
• 3/4 cup JIF® Creamy Peanut Butter 175 mL
• 1/3 cup peanuts, ground or finely chopped

BASE

1. PREHEAT oven to 350ºF (180ºC). Place butter, brown sugar and vanilla in a large saucepan.
2. STIR over medium heat until ingredients are melted and mixed well. Remove from heat. Stir in oats, syrup and flour. Mix well.
3. SPREAD oat mixture into a greased 13" x 9" (33cm x 22cm) cake pan. Bake on the centre rack for 15-20 minutes or until light golden and set. Cool slightly before adding topping.

TOPPING

1. COMBINE chocolate chips, peanut butter and peanuts is a medium saucepan. Cook over low heat, stir until smoothly melted. SPREAD over base layer. Let stand until set