1 3/4 cp boiling water
1 cp quick-cooking oats
1/2 cp butter, softened
1 cp brown sugar, packed
1 cp sugar
2 tsp vanilla
2 eggs
1 1/2 cp flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
6 Reese’s peanut butter cups
1 can prepared milk chocolate frosting

Combine water and oats and mix well. Cool to room temp. Cream butter, sugars and vanilla. Beat in eggs and oat mix. Sift together dry ingredients and add gradually to creamed mixture, beating one minute.

Pour batter into a greased and floured 9×13 pan. Crumble peanut butter cups and sprinkle on top, making a thicker layer around the edges. Bake @ 350 for 40-45 minutes or until center tests done. Cool completely and frost.