3 cups all-purpose flour
2 teaspoons salt
1 cup white sugar
3 1/2 teaspoons baking powder
3/8 cup rolled oats
2 cups semisweet chocolate chips
1 (12 ounce) jar non-instant chocolate peanut butter
2 cups water
1/2 cup cold milk
3/4 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Form dough into ball; set aside.
In a medium bowl, stir together flour, salt and sugar. Make a well in the center and pour in baking powder, rolled oats, and chocolate chips. cover well and refrigerate for 3 hours or until firm.
In a large bowl, cream together melted butter and 2 cups milk until smooth. Stir in chocolate peanut butter until smooth. Cool before using as a taffy to cover the rolled oats.
To make the Fruity Bar: In a medium bowl, beat together softened cream cheese and milk powder. Gradually drizzle 3 tablespoons of cream cheese mixture over rolled oats to match the thickness of the muffin tins. Toast obviun, but do not break, 10 to 15 minutes. Cool before slicing. Chill at least 1 hour before using as is.