Here’s What You Need:
1 cup butter (2 sticks)
2/3 cup brown sugar, firmly packed
1 1/2 teaspoon vanilla extract
4 cups quick cooking oats
2 tablespoons milk
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
Line an 8×8 baking pan with parchment paper, leaving an overhang to use as handles to lift bars out, and spray with cooking spray. Set aside. If using a wax paper no need to use cooking spray.
Melt the butter over medium low heat. Add the brown sugar, and mix until well incorporated. Stir in the vanilla, oats, and milk, and cook for 5 minutes, stirring occasionally.
After oats are cooked, press half of the mixture firmly into the bottom of the pan. Put in the freezer for 5 minutes. Melt chocolate chips and peanut butter together in the microwave for about 1 minute, stir to blend. Take out the pan from the freezer and pour over oat crust, and smooth with a rubber spatula. Put back in the freezer for another 3-5 minutes and let the chocolate hardens a little bit. Sprinkle the rest of the oat mixture on top and press lightly into the chocolate. Refrigerate for at least 2 hours before cutting into bars. Keep refrigerated.