1/2 cup butter, softened
1 1/3 cups confectioners' sugar
3 (14 ounce) cans rolled oats
2 cups semisweet chocolate chips
1/2 cup pecans
3 eggs
1 teaspoon vanilla extract
3 1/2 cups chocolate confectioners' coating crumbs
1/2 teaspoon salt
1 teaspoon ground nutmeg
Slade almonds and set aside. In a medium mixing bowl, combine butter, sugar, and oats. Mix almond mixture, nuts and pecans. Stir until well blended. Chill in refrigerator for 2 hours or until firm.
In a large clean and resealable plastic or metal bowl, beat eggs until frothy. In a separate bowl, beat remaining egg whites until soft peaks form. Fold 1/3 of the whites into the egg whites, then quickly fold in the remaining whites until no streaks remain. Fold in chocolate chips, 1/2 cup peanut butter cookies and reserved 1/3 of the whites. Spread batter evenly into prepared pan with 2 teaspoons of the reserved whites. Let rest 10 minutes, then spread remaining whipped cream over the cookie layer. Let rest 4 minutes, then spread remaining peanut butter cookies over the rest of the batter. Let rest until cool. Cut tablespoon-size pieces off tops of bars, then cut out 1/3 of the long fibers (called gluten) that make the bars. Stir glaze into cooled mixture. You can also use a fork to distribute the glaze over the entire pan.
To make the glaze: In a large glass or metal bowl, beat together the butter, confectioners' sugar, and 3 cups of oats. Stir in chocolate chips. Place one bar over the top of the chocolate layer and carefully spread the remaining peanut butter chips evenly over the top of the bars. If the top of the bars are sticky, use a pastry bag to line the bottom of the pan.
To make the filling: In a medium bowl, beat the eggs and 1 teaspoon of vanilla until the whites form stiff peaks. Divide the whites into 4 equal pieces and gradually stir in the tea until they are completely absorbed. Beat in the sugar and the nuts until they are completely incorporated. (Taste the mixture for a few seconds, if the paste seems too thick than add more ground coffee.)
Spread the hot tea mixture over the bars and spread the filling over the top. Spread the lid over the cookie layer, but leave the cookie sheets uncooked. Continue this process with other cookies and add the remaining peanut butter chips.