Preheat oven to 375 F.
Line an 8 inch pan with foil and spray foil with cooking spray. For thinner bars use a 9 inch square pan.
Combine oats, crumbs, sugar, baking soda and peanuts in a large mixing bowl.
Combine corn syrup, melted butter and vanilla in a second bowl or large measuring cup. Pour corn syrup mixture over oat mixture and mix well. Press into pan and bake for 12-14 minutes.
Melt chocolate chips and peanut butter together in a bowl set over barely simmering water or using high setting of microwave (I always use the microwave) stirring every 30 seconds. Spread chocolate over warm baked crust. Let cool for about 20 minutes at room temperature, then transfer to refrigerator for about 20 minutes to partially set. Lift from pan by grasping foil, then cut into squares.
Return to refrigerator to fully set the chocolate.