2/3 cup margarine
1 cup light brown sugar, firmly packed
1/4 cup Karo light corn syrup
1/4 cup peanut butter, crunchy
1 teaspoon vanilla
4 cups quick cooking rolled oats
1 12 ounce milk chocolate chips
1 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup spanish peanuts, salted
Melt margarine, sugar and syrup. Add 1/4 C. peanut butter and vanilla. Pour over oatmeal and mix well. Press into 9 x 13" well greased baking pan. Bake in 375° oven for 12 minutes. Melt chocolate and butterscotch chips. Add 2/3 C. peanut butter and peanuts. Pour over baked mixture. Cool and cut into squares. 48 Servings
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