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1
Coat a 9- by 13-inch baking dish with cooking spray.
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2
Line with parchment, leaving a 2-inch overhang on the 2 long sides.
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3
Combine wafers, oats, sugar, and salt in a large bowl.
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4
Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined.
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5
Add peanut butter mixture to wafer mixture, stirring until combined.
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6
Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer.
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7
Refrigerate for 30 minutes.
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8
Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface.
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9
Refrigerate until hardened, at least 15 minutes.
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10
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny.
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11
Drizzle peanut butter over chilled chocolate.
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12
Drizzle melted milk chocolate over peanut butter.
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13
Refrigerate until hardened, about 15 minutes.
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14
Use parchment to lift out chilled block of bars.
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15
Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts.
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16
Let bars stand at room temperature for 10 minutes before serving.
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17
(Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)
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Looking for more dessert ideas?
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Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
