In a saucepan, melt the butter, brown sugar, corn syrup, peanut butter and vanilla. Stir until smooth
Pour the melted mixture over the oats in a bowl and stir until combined. Press the oat mixture in an ungreased 13x9 cake pan. Make sure the oats are pressed evenly along the bottom.
Bake at 375F for 10-12 minutes. Cool on a wire rack.
In a saucepan melt the chocolate chips, butterscotch chips and peanut butter. Once melted and smooth remove from the heat and stir in the vanilla.
Sprinkle half of the peanuts across the oat base. Pour the chocolate mixture evenly across the peanut topped oat layer. Sprinkle the remaining half of the peanuts across the chocolate topping.