2 cups sugar
4 (1-ounce) squares unsweetened baking chocolate
1/2 cup creamy peanut butter
2 cups uncooked quick cooking oats
2 teaspoons vanilla
2 tablespoons powdered sugar
1 tablespoon creamy peanut butter
2 to 3 teaspoons milk
Line 8-inch square pan with aluminum foil, extending foil over edges; set aside.
Combine sugar, butter, whipping cream and chocolate in 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Continue cooking 1 minute.
Remove from heat. Add 1/2 cup peanut butter; stir until melted. Stir in oats and vanilla.
Spread batter into prepared pan, smoothing top. Cool completely. Lift bars from pan using foil ends.
Combine powdered sugar, 1 tablespoon peanut butter and enough milk for desired glazing consistency in small bowl. Drizzle bars with glaze. Cut bars into 1-inch squares. Place into foil cups, if desired.
To make cookies instead of bars, drop rounded teaspoons of dough onto wax paper-lined baking sheets. Cool completely. Drizzle glaze over top.