2 cups raw quick-cook oats
3/4 cup brown sugar
3/4 cup white whole-wheat flour
3/4 cup butter, melted
1 large egg
1 cup corn syrup
1 cup sugar
1 cup creamy peanut butter
4 cups crisp rice cereal
1 pkg (12-oz) semisweet chocolate chips
1 pkg (10-oz) peanut butter chips
1 cup chopped dry-roasted peanuts
Preheat oven to 350 degrees.
Lightly grease a 15 x 10-inch jellyroll pan.
In a medium mixing bowl combine the oats, brown sugar, flour, butter, and egg. Press the mixture onto the bottom of the prepared pan.
Bake at 350 degrees for 12 minutes. Remove to a wire rack and cool for 10 minutes.
In a microwave-safe bowl combine the corn syrup, sugar, and peanut butter; microwave on high for 2 minutes or until melted and smooth, stirring every 30 seconds. Stir in the cereal. Press firmly over the oat mixture.
In another microwave-safe bowl combine the chocolate chips and peanut butter chips. Microwave on high 1 to 1 1/2 minutes, stirring every 30 seconds, or until completely melted and smooth. Spread this mixture over the cereal mixture.
Sprinkle the chopped nuts overall.
Allow to cool approximately 45 minutes before cutting into bars.