CHOCOLATE PEANUT BUTTER FILLED OAT BARS

Yields about 4 dozen bars

INGREDIENTS (Oat Bars)

3/4 cup butter or margarine, softened
3/4 cup REESE'S Creamy Peanut Butter, divided
2 cups packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups quick-cooking rolled oats
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
1-1/2 teaspoons shortening
Chocolate Peanut Butter Filling (see below)

INGREDIENTS (Chocolate Peanut Butter Filling)

1/2 cup REESE'S Creamy Peanut Butter
1/3 cup butter or margarine
1/2 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-1/2 teaspoons vanilla extract

DIRECTIONS

1. Pre-heat oven to 350°F.
2. Beat butter and 3/4 cup peanut butter in large bowl until well blended; beat in brown sugar. Add eggs and vanilla, beating until well blended.
3. Stir together oats, flour, baking soda and salt; gradually stir into butter mixture. (Dough will be thick.) Set aside 2 cups dough.
4. Press remaining dough onto bottom of ungreased 15.5 by 10.5 by 1-inch jelly-roll pan.
5. PREPARE Chocolate Peanut Butter Filling:

   Melt peanut butter and butter in medium saucepan over low heat. Stir in cocoa. Add sweetened condensed milk; heat, stirring constantly, until smooth and thick. Remove from heat. Stir in vanilla.

6. Spread Chocolate Peanut Butter Filling over dough.
7. Set aside 1/2 cup peanut butter chips for drizzle. Add remaining peanut butter chips to reserved dough; crumble mixture over filling.
8. Bake 25 minutes or until top is golden brown Cool completely in pan on wire rack.
9. Place reserved 1/2 cup peanut butter chips and shortening in small microwave- safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over bars; allow drizzle to set. Cut into bars.