PEANUTTY BROWNIE BARS

FOR THE CRUST:
2 cups Quaker oats (quick or old fashioned, uncooked)
1 1/2 cups all-purpose flour, divided use
1 cup creamy peanut butter
1 cup (2 sticks) Blue Bonnet margarine, softened, divided use
3/4 cup firmly packed brown sugar
3 eggs, divided use
FOR THE BROWNIE FILLING:
1 cup granulated sugar
1/2 cup unsweetened cocoa powder

Preheat oven to 350 degrees F.

TO MAKE THE CRUST:
Combine oats and 1 cup flour in medium bowl. In large bowl, beat peanut butter, 1/2 cup margarine and brown sugar with electric mixer until creamy, about 2 minutes. Add 1 egg; continue beating until blended. Stir in oat mixture; mix well (mixture will be crumbly). Reserve 1 cup mixture for topping. Set aside. Press remaining oat mixture firmly onto bottom of ungreased 13 x 9-inch metal baking pan.

Bake 10 minutes or until light golden brown. Cool in pan on wire rack 10 minutes.

TO MAKE THE BROWNIE FILLING:
Beat the remaining 1/2 cup margarine and granulated sugar in large bowl with electric mixer until creamy, about 2 minutes. Add the remaining 2 eggs and continue beating until well blended, about 2 minutes. Stir in cocoa and the remaining 1/2 cup flour; mix well. Spread over warm crust. Sprinkle evenly with reserved oat mixture.

Bake 30 to 35 minutes or until center of brownie feels firm when lightly touched. (Do not overbake.) Cool completely. Cut into bars. Store tightly covered.

Makes 24 bars
Source: Quaker Oatmeal