Gardiner Bars

These will take you right back to school lunch.  Courtesy of the Scott and Sarah Gardiner family test kitchen.
Cookie Base:
1 1/2 c flour
1 tsp salt
1/2 tsp baking soda
1 1/2 cups quick oats
3/4 cup salted butter
1 c packed light brown sugar
1/2 c. granulated sugar
1 1/2 cups creamy peanut butter, divided
2 large eggs
1 tsp vanilla extract


Chocolate Frosting:
1/2 cup salted butter
2 Tbsp cocoa powder
1/4 c milk (pref 2% or whole)
1 tsp vanilla extract
3 1/2 c powdered sugar
pinch salt


Directions:
Preheat oven to 350 degrees.  In a mixing bowl, whisk together flour, salt, and baking soda, then whisk in quick oats, set aside.  In a new mixing bowl, whip together butter and sugars until pale and fluffy (about 3-5 minutes).  Blend in 3/4 c peanut butter.  Stir in eggs one at a time, mixing after each addition until combined.  Mix in vanilla.  With mixer set on low speed, slowly add in dry ingredients and mix until combined.  Spread cookie mixture in an even layer into a 15X11 rimmed cookie sheet (it will be fairly thin once spread).  Bake in preheated oven 13-15 minutes, until lightly golden.  REmove from oven and allow to cool 5 minutes, then dollop remaining 3/4 c peanut butter by the spoonfuls over peanut butter bars.  Aloow dolloped peanut butter to rest about 1 minute then carefully sperad peanut butter into and even layer over top.  Prepare chocolate frosting according to directions listed below and spread over peanut butter layer.  Allow to cool before cutting into squares.  Store in a single layer in an airtight container at room temperature.

Frosting Directions:
Melt butter in a medium saucepan over medium heat.  Whisk in cocoa powder, then whisk in milk and bring mixture just to a boil.  Once mixture reaches a boil, remove from heat and stir in vanilla.  Add in powdered sugar and mix until well blended.  Immediately pour frosting over peanut butter layer and spread into and even layer (frosting sets quickly).