Ingredients:

Instructions:

Step 1: Prepare the pan and melt the butter
Grease a square pan, approximately 23×23 cm. Melt 1 dl butter in a large saucepan over medium heat.

Step 2: Make the oatmeal mixture
Stir ½ cup brown sugar and 1 teaspoon vanilla extract into the melted butter. Mix in 3 cups quick-cooking oatmeal and cook over low heat for 2–3 minutes, until the ingredients are well mixed.

Step 3: Shape the Crust and Save the Topping

Press half of the oat mixture into the bottom of the prepared pan to form a crust. Save the other half for the topping.

Step 4: Make the chocolate filling
Melt 2.5 cups semi-sweet chocolate chips and 1.5 cups peanut butter in a small, heavy saucepan over low heat, stirring constantly until the mixture is smooth.

Step 5: Layer and chill
Pour the chocolate mixture over the crust in the pan and spread evenly with a knife or the back of a spoon. Crumble the remaining oat mixture over the chocolate layer and press gently. Cover the pan and chill for 2–3 hours, or overnight, until the mixture is set.

Step 6: Cut and serve
Let the cookies reach room temperature before cutting them into squares and serving.