Candy Bar Pizza

Crust

2 cups quick-cooking oats

1/2 cup firmly packed brown sugar

1/3 cup light corn syrup

2 tablespoons butter, melted

2 tablespoons chunky peanut butter

1/2 teaspoon vanilla extract

Filling

26 caramels

2 tablespoons water

6 ounces semisweet chocolate chips

1/3 cup chunky peanut butter

2 teaspoons vegetable shortening

1/2 cup salted peanuts

Directions

For crust, combine oats, brown sugar, and corn syrup in a large bowl. Add melted butter, peanut butter, and vanilla; stir until well blended. Press mixture into bottoms of two 9-inch round cake pans. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool in pans 10 minutes.

For filling, microwave caramels and water in a medium microwave-safe bowl on high power (100%) 2 minutes, stirring after 1 minute. Spread evenly over crusts. Microwave chocolate chips in a medium microwave-safe bowl on medium-high power (80%) 2 minutes, stirring after 1 minute. Add peanut butter and shortening; stir until well blended. Stir in peanuts.

Spread filling over caramel layers. Chill 30 minutes or until chocolate is firm. Cut into wedges to serve.

16 servings each