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2 c. sugar 1/2 c. milk 1 stick (8 Tbsp.) unsalted butter 1/4 c. unsweetened cocoa powder 3 c. old-fashioned rolled oats 1 c. smooth peanut butter 1 Tbsp. pure vanilla extract large pinch kosher salt Line a baking sheet with waxed paper or parchment. Bring sugar, milk, butter, and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally; boil 1 minute. Remove from heat. Add oats, peanut butter, vanilla, and salt; stir to combine. Drop by teaspoonful onto the prepared baking sheet and let set at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |