Cookie Biscotti Sticks

Ingredients

• 1 cup firmly brown sugar light packed
• 0.7 cup butter 
• 1 cup butterscotch morsels 
• 0.3 cup plus light
• 0.3 cup creamy peanut butter 
• 0.5 cup creamy peanut butter 
• 3.5 cups regular oats uncooked
• 0.5 cup peanuts coarsely chopped
• 12 oz semisweet chocolate morsels 
• 2 tablespoons shortening 
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• sauce pan
• oven
• wire rack
• plastic wrap
• aluminum foil
• chefs knife

Directions

1. Stir together brown sugar, butter, and corn syrup in a large saucepan; cook over medium heat until sugar dissolves and butter melts.
2. Remove from heat. Stir in 1/4 cup peanut butter and vanilla. Gently stir in oats. Press into bottom of an ungreased 13" x 9" pan lined with aluminum foil.
3. Bake at 375 for 20 to 22 minutes or until browned.
4. Melt together chocolate morsels, butterscotch morsels, and shortening in a saucepan over medium heat, stirring until smooth; stir in 1/2 cup peanut butter.
5. Spread over baked cookie crust; sprinkle with peanuts.
6. Let cool in pan on a wire rack 20 minutes. Cover and chill 2 to 3 hours or until firm. (Or pop them in the freezer to speed cooling. Just be sure to let them stand 5 minutes at room temperature before cutting.)
7. Lift uncut cookies out of pan using foil as handles.
8. Cut crosswise into approximately 1"-thick sticks using a large chef's knife. Wrap in cellophane bags or plastic wrap for gift giving.