They are a bit of a hybrid and every pan is a bit different from the last, so feel free to experiment as your tastes dictate. I've found that the key to their consistency is great ingredients:
2 sticks BUTTER (softened)
1 1/2 pounds of crunchy organic peanut butter (don't skimp or they will be dry)
2 cups white sugar
2 cups light brown sugar
6 free range large eggs
1/4 cup REAL vanilla (pricey but totally worth it)
9 cups of rolled oats
handful of crushed nuts (i used peanuts last night but have used lots of different types)
bag of m&ms (peanut or dark chocolate almond are best, but last night's had plain)
bag of dark chocolate chips
MIX TOGETHER in large bowl and press into a 13 x 9" pan (spray pan first)
Oven: 350 degrees
Bake until golden brown
After removing from the oven, immediately cut around the edges of the pan and remove the "crusts"
Drizzle fresh honey around the perimeter of the pan, as well as over the top.
2 sticks BUTTER (softened)
1 1/2 pounds of crunchy organic peanut butter (don't skimp or they will be dry)
2 cups white sugar
2 cups light brown sugar
6 free range large eggs
1/4 cup REAL vanilla (pricey but totally worth it)
9 cups of rolled oats
handful of crushed nuts (i used peanuts last night but have used lots of different types)
bag of m&ms (peanut or dark chocolate almond are best, but last night's had plain)
bag of dark chocolate chips
MIX TOGETHER in large bowl and press into a 13 x 9" pan (spray pan first)
Oven: 350 degrees
Bake until golden brown
After removing from the oven, immediately cut around the edges of the pan and remove the "crusts"
Drizzle fresh honey around the perimeter of the pan, as well as over the top.
These also freeze beautifully. Cool to room temp, cut in squares and wrap in saran wrap/freeze INDIVIDUALLY (or they dry out). We took them on Spring training last year and put them in our seat bags as protein bars, and did the same for Ragbrai last year...they keep for several days as they thaw!
ENJOY!
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