2 c. oatmeal
1 1/2 c. flour
1 c. chopped dry roasted peanuts
1 c. brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, melted
1 can sweetened condensed milk
1/2 c. peanut butter
1 (6 oz.) pkg. almond brickle chips or English toffee bars, chopped

Combine oats, flour, peanuts, sugar, baking soda and salt. Stir in butter until crumbly. Reserve 1 1/2 cups. Press remainder in greased 10 x 15 jelly roll pan. Bake 12 minutes. Beat milk with peanut butter until smooth. Spread over crust to within 1/4 inch of edge. Combine reserved mixture with chips. Sprinkle over peanut butter mixture. Press down firmly. Bake 20 minutes at 375 degrees.