Chocolate Chip and Peanut Butter Bars

Halloween season is upon us and that means one thing...Reese's Peanut Butter Cups galore!!! 



I cannot get enough of those little bites of heaven.  I freeze them for that added crisp, chilled goodness.  I also have to freeze them so they are out of sight and out of mind (that's the plan anyway).

I saw Trisha Yearwood make these bars a few weeks ago.  Since I am not the biggest fan of butterscotch, I changed them to add chocolate chips instead.  WOW!!!  A Reese's Peanut Butter BAR!!  Let's just say these did not last long in our house.

Chocolate Chip and Peanut Butter Bars
Adapted from Home Cooking with Trisha Yearwood

1/2 cup (1 stick) butter, room temperature, plus more for greasing
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup plus 1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal
6 ounces butterscotch chips (about 1 cup) (I added chocolate chips instead)
1 cup confectioners' sugar
4 tablespoons milk

Directions

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter or non-stick baking spray.

Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the chocolate chips over the batter and bake for 20 to 25 minutes, until browned around the edges.

Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.