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Grease a 9-inch square pan.
Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla; mix in oats. Cook over low heat until ingredients are well blended, about 2 to 3 minutes.
Press ½ of the mixture into the bottom of the prepared pan. Reserve remaining oat mixture for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour chocolate mixture over crust in the pan and spread evenly with a knife or the back of a spoon.
Crumble remaining oat mixture over chocolate layer, pressing down gently. Cover and refrigerate for 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.