2/3 c. butter
1 c. brown sugar
4 c. quick cooking rolled oats
1/2 c. light corn syrup
3 tsp. vanilla
Dash salt
6 oz. chocolate bits
2/3 c. crunchy peanut butter

Cream butter and sugar together. Add rolled oats, corn syrup, vanilla and salt. Stir to blend. Press firmly into greased 9"x13" pan. Bake in 375 degree oven for 12 to 15 minutes or until golden brown. Meanwhile, melt chocolate bits and peanut butter. Let baked cookie mixture cool slightly, then spread with melted topping. Top with chopped nuts if desired. Place in refrigerator to harden. Cut into small bars. These keep best under refrigerator.