1 3/4 c. boiling water
1 c. quick cooking rolled oats
1/2 c. butter
1 c. brown sugar
1 c. white sugar
1 tsp. vanilla
2 eggs
1 1/2 c. all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 c. peanut butter
8 oz. of miniature Reeses peanut butter cups

FROSTING:

3 tbsp. butter
3 oz. unsweetened chocolate about 3 c. confectioners sugar
1/4 tsp. salt
1/2 c. milk
1 tsp. vanilla

Combine water and rolled oats; cool to room temperature set aside. Cream together butter, brown sugar, sugar, peanut butter and vanilla; beat in eggs. Blend in oatmeal mixture. Combine flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture. Beat 1 minute on medium speed. Pour about half of batter into greased and floured 13 x 9 x 2 inch pan. Place in the miniature candy cups on batter; cover with the remaining batter (do not stir). Bake at 350 degrees for 40 to 45 minutes or until cake tests done.

For frosting melt butter add chocolate stir until melted. Pour into small mixing bowl; add remaining ingredients.