katie jean’s cookie biscotti aka cookie biscotti sticks
1 cup firmly packed light brown sugar
2/3 cup butter (10.5 tbs.)
¼ cup light corn syrup
¼ cup creamy peanut butter
1 tsp vanilla extract
3 ½ cups uncooked regular oats
1 12 oz. Package of semisweet chocolate chips
1 cup butterscotch chips
½ cup coarsely chopped peanuts
Stir together brown sugar, butter, and corn syrup in a saucepan; cook over medium heat until sugar dissolves and butter melts. Remove from heat. Stir in peanut butter and vanilla. Gently stir in oats. Press into bottom of an ungreased 13 x 9 pan lined with aluminum foil. Bake at 375 for 20 minutes or until browned.
Melt chocolate chips in saucepan over low heat, stirring until smooth. Remove from heat. Lightly stir in butterscotch chips not letting them totally melt. Pour onto the baked cookie crust, and spread evenly. Sprinkle with the chopped peanuts. Let cool in pan. Cover and chill until firm. Or pop them in the freezer.
Lift uncut cookies out of pan using foil as handles. Cut crosswise in 1” sticks using a large chef’s knife. Cut in half again making shorter sticks.
Thanks for asking for the recipe! From Christmas with Southern Living 2007, modified.