• 1 cup BEEHIVE® / CROWN® Golden Corn Syrup 250 mL
• ¾ cup SKIPPY Peanut Butter
• (smooth or crunchy) 175 mL
• 1 ½ cups semi-sweet chocolate chips 375 mL
• 1 tsp vanilla extract 5 mL
• 2 ¼ cups quick cooking oats 550 mL
• 1 ¾ cups unsalted roasted peanuts (without skins) 425 mL

1. Place corn syrup, peanut butter and chocolate chips in a medium saucepan. Bring to a boil, stirring constantly. Boil for 5 minutes; remove from heat.
2. Stir in remaining ingredients. Turn into a well-greased 15 x 10 inch (40 x 25 cm) jelly roll pan or cookie sheet with sides. Pat evenly and smoothly in pan, using a spatula or spreader.
3. Refrigerate overnight. Let sit at room temperature about 20 minutes before cutting into bars, about 2 x 1 inch (5 x 2.5 cm).

Makes approximately 60 pieces.
Prep time: 15 minutes
Chilling time: overnight
Easy to make, delicious candy-bar treats.
Per serving: 92 Cal; 2.6 g Pro; 5 g Fat; 10.4 g Carb; 1.1 g DFib