| | Directions |
- In a saucepan, stir brown sugar and milk together; cook over low heat, stirring constantly until the sugar disolves.
- Add the butter, vanilla, and peanut butter. Stir well.
- Add the flour for thickness. Remove from the heat and set to the side.
- Preheat oven to 350ºF. Spray a 9- x 13-inch baking pan with cooking spray.
- Melt the butter. Add the flour, brown sugar, oatmeal, salt, and baking powder; mix together.
- Press about half of the oatmeal mixture into the bottom of the 9 x 13 baking pan.
- Pour the caramel sauce over the crust and sprinkle with the remaining oatmeal mixture. (Make sure the sauce is not too runny; you may need to add more flour.) Bake for 1 hour.
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Container: 9- x 13-inch baking pan
|  | | Ingredients | | - | | PEANUT BUTTER CARAMEL: |
| - | | 1 cup brown sugar |
| - | | 1/4 cup butter |
| - | | 1/4 cup milk |
| - | | 1/2 teaspoon vanilla |
| - | | 1/4 cup peanut butter |
| - | | 1/4 cup flour |
| - | | CRUST AND TOPPING: |
| - | | 1 1/2 cups butter |
| - | | 1 1/2 cups flour |
| - | | 1 1/2 cups brown sugar |
| - | | 2 cups oatmeal |
| - | | 1/4 teaspoon salt |
| - | | 1/2 teaspoon baking powder |
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