"I had a boss at work who used to bring this dessert to our office potlucks once in a while," Cindi Guttenplan writes. "I had to beg him to bring the recipe because I fell in love with the bars.
"Since then I've made my own slight variations and I make it whenever I'm in the mood for something really rich and sweet. The combination of flavors is absolutely delicious." BASEBALL BARS
2/3 cup butter
1 cup brown sugar, packed
1/4 cup light corn syrup
1/4 cup chunky peanut butter
1 teaspoon vanilla
4 cups quick oats
Chopped nuts, optional
Melt butter, brown sugar and corn syrup together. Add peanut butter and vanilla. Mix well. Stir in oats. Press mixture into greased 9-inch baking pan. Bake at 375 degrees 15 minutes.
Spread with hot Topping. Sprinkle with chopped nuts. Cool. Refrigerate. If too cold, let stand about 15 minutes for ease in cutting. Cut into bars. Makes 16 to 20 bars. Topping
1 (12-ounce) package semisweet chocolate pieces
1 (12-ounce) package butterscotch pieces
2/3 cup chunky peanut butter
1 cup chopped unsalted nuts
Mix chocolate and butterscotch pieces, peanut butter and nuts in saucepan. Heat over medium heat, stirring until blended.
Fullerton Dinnerware by Arita