1. In a medium saucepan over medium heat, combine the corn syrup, peanut butter and chocolate chips. Bring to a boil, stirring constantly. Continue to boil for 5 minutes.
2. Remove from heat and stir in the vanilla, oats and sclerotia. Turn onto a well greased 10x15 inch jellyroll pan or any cookie sheet with 1 inch sides. When cool enough to touch, grease your hands and pat the mixture down flat in the pan.
3. Refrigerate overnight. Let stand for 20 minutes before cutting into squares.