Baby Ruth Candy Brownies

2/3 c. margarine
1 c. brown sugar
1/4 c. light corn syrup
1/4 c. smooth peanut butter
1 tsp. vanilla
1 c. quick oatmeal

Topping
1 (12 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips
2/3 c. smooth peanut butter
1 c. salted Spanish peanuts

Combine margarine, sugar and syrup in saucepan. Stir over low heat until margarine melts and sugar dissolves. Add peanut butter and vanilla. Pour over the oatmeal; mix well. Press into a greased 13"x9" pan and bake at 375 degrees for 12 minutes. Melt the chocolate and butterscotch bits. Add peanut butter and peanuts. Pour over baked mixture. Cool and cut into squares.

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