| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Butter |
| 1 1/2 | c | Dark brown sugar |
| 3/4 | c | White corn syrup |
| 5 1/2 | c | Quick-cooking Oats |
| 2 | t | Vanilla |
| 1 | 12 oz semisweet chocolate | |
| bits | ||
| 1 | c | Creamy peanut butter |
INSTRUCTIONS
1997 Grease 13 x 9-inch baking pan. Heat oven to 350 degrees. Beat butter and sugar until fluffy. Stir in corn syrup, oatmeal and vanilla. Butter hands and pat mixture evenly in pan. Bake 16 minutes. Don't overbake. Mixture will still look moist in center. Cool pan on rack until lukewarm; spread warm glaze over top. Cool completely before cutting. In a small saucepan, over low heat, melt chocolate until smooth and add peanut butter. Blend until smooth. Posted to recipelu-digest Volume 01 Number 335 by "Sandy West" <rwwest@execnet.net> on Dec 2,
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Nutrition (calculated from recipe ingredients)
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Calories: 6151
Calories From Fat: 3024
Total Fat: 351.9g
Cholesterol: 488.1mg
Sodium: 1056.5mg
Potassium: 4116mg
Carbohydrates: 670g
Fiber: 60.6g
Sugar: 333.7g
Protein: 123.6g