Chocolate Peanut Butter Crunch Bar

Ingredients:

• 2 cups quick-cooking or old-fashioned rolled oats
• 1-½ cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
• 1 cup firmly packed brown sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup Blue Bonnet® table spread, melted (¾ cup = 1-½ sticks)
• 1 pkg (11-½ oz each) semisweet chocolate chunks, divided
• 1 can (14 oz each) sweetened condensed milk
• ½ cup Peter Pan® Creamy Peanut Butter
• 18 mini chocolate-covered peanut butter cups, chopped

Directions:

1. Preheat oven to 350° F. Combine oats, flour, sugar, baking powder, and salt in a large bowl; blend well. Add Blue Bonnet table spread; stir until crumbly. Remove 1-½ cups of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until crust is light brown around edges.
2. Microwave 1 cup chocolate chunks in medium microwavable bowl on HIGH 2 minutes; stir until chocolate is completely melted. Add milk and peanut butter; mix until well blended. Spread onto crust. Combine remaining chocolate chunks, the peanut butter cup pieces, and 1-½ cups reserved crumb mixture; sprinkle evenly over filling.

Bake 25 minutes or until center is set. Cool completely. Cut into 40 bars to serve.