Place the butter, brown sugar and golden syrup in a medium saucepan over a gentle heat.
Stir until the butter has melted.
Spoon in the SKIPPY® Peanut Butter and stir until melted.
Remove from the heat, stir in the vanilla and the porridge oats. Leave to cool.
Stir in the chocolate chips.
Spoon into a 9-inch baking tin lined with non-stick baking paper. Smooth over the top, pressing down slightly.
Bake in the centre of a preheated 350 F/ 180 C/ 170 C fan oven for 30 minutes, until golden and browned. Cut halfway into bars when it's straight out of the oven, to make cutting completely through easier later. Store in an airtight container fpr up to five days.