Baby Ruth Candy Brownies - cooking recipe

Ingredients

2/3 cup margarine
1 cup brown sugar
1/4 cup light corn syrup
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 cup quick oatmeal
Topping
12 ounces chocolate chips
6 ounces butterscotch chips
2/3 cup smooth peanut butter
1 cup salted Spanish peanut

Preparation

Combine margarine, sugar and syrup in saucepan.
Stir over low heat until margarine melts and sugar dissolves.
Add peanut butter and vanilla extract.
Pour over oatmeal; mix well.
Press into a greased 13 x 9-inch pan.
Bake at 375 degrees F for 12 minutes.
Topping:
Melt chocolate and butterscotch chips.
Stir in peanut butter and peanuts.
Spread over top of brownies after removing them from the oven.
Cool and cut into squares.