INGREDIENTS
1 cup corn syrup
3/4 cup peanut butter
1 1/2 cups semisweet chocolate chips
1 teaspoon vanilla extract
2 1/4 cups quick-cooking oats
1 3/4 cups unsalted peanuts
DIRECTIONS
Combine syrup, peanut butter, and chocolate chips in a medium saucepan and bring to a boil, stirring constantly and boiling for 5 minutes.
Remove from heat and add vanilla, oats, and peanuts and combine well. Transfer to a greased 10 x 15 inch jellyroll pan or cookie sheet. Grease hands and pat mixture flat in the pan. Chill in fridge overnight and let stand for 20 minutes before cutting to serve.