Add in soda, salt, flour, oats and 1 1/2 tsp vanilla.
Dough will be moist but not sticky.
Spread on to a jelly roll size cookie sheet
Bake at 375 degrees for 10 minutes. Don't overbake
Whip together peanut butter and 1 tsp vanilla in mixer.
Spread over top of warm cookie base.
Heat 1/4 C butter in a saucepan and stir in cocoa until dissolved and smooth.
Add in milk, powdered sugar and 1/2 tsp vanilla.
Mix until smooth and spread over peanut butter layer.
Video
Notes
Keep your peanut butter bars covered in an airtight container on the counter for 5-7 days. No need to store in the refrigerator. You can also just cover them with plastic wrap once the frosting has dried and firmed up a bit. If you prefer, they can also be stored in the fridge. They are yummy served chilled.You could use cookie butter or substitute with almond butter or your favorite nut butter.