CRUST:

4 c. rolled oats
3/4 c. dark corn syrup
1 c. firmly packed brown sugar
2/3 c. butter, melted
1/2 c. chunky peanut butter
2 tsp. vanilla

TOPPING:

2 c. semisweet chocolate chips
2/3 c. chunky peanut butter
1 c. chopped walnuts

Heat oven to 350 degrees. For crust, combine ingredients in a medium bowl, blending well. Pat mixture into a lightly greased 13 x 9 pan. Bake 12 to 15 minutes. Cool.

Topping: Melt chocolate chips with peanut butter in double boiler over low heat. Stir in nuts. Spread over crust. Cover and refrigerate until chocolate is firm. Store in refrigerator.