Instructions

1. Line a 9×9-inch baking pan with parchment paper, leaving enough overhang on the sides to easily lift the bars out later.
2. In a medium saucepan, melt the butter and light brown sugar over medium heat, stirring until smooth. Remove from the heat and stir in the vanilla.
3. Add the quick-cooking oats and return the pan to the heat. Cook for about 3 minutes, stirring constantly.
4. Press half of the oat mixture firmly into the bottom of the prepared pan. Let it cool slightly while you prepare the filling.
5. Melt the chocolate chips and peanut butter together, stirring until completely smooth. Spread the chocolate peanut butter mixture evenly over the oat layer.
6. Crumble the remaining oat mixture evenly over the chocolate filling.
7. Refrigerate for 2–3 hours, or until completely set. Use the parchment overhang to lift the bars from the pan, then slice and serve.