1 c. unsalted butter
3/4 c. light corn syrup
5 1/3 c. quick cooking oats
2 tsp. vanilla
12 oz. semi-sweet chocolate chips
1 c. creamy peanut butter
1 1/2 c. dark brown sugar (packed)

Heat oven to 350 degrees. Grease a 13x9 inch baking pan. Beat butter and sugar in a large bowl until fluffy. Stir in corn syrup, oats and vanilla. With wooden spoon, mix well.

With buttered fingers pat mixture evenly into prepared pan. Bake in middle of oven 16 minutes. Do not overbake! Cool in pan on rack until lukewarm. Then spread warm glaze on top. Cool completely (may go in refrigerator) before cutting.

GLAZE: Put chips and peanut butter in small saucepan. Stir over low heat until chocolate mixture melts and is smooth.