This is a recipe from childhood that I liked to make after school that made the whole house smell chocolatey!
They are both very simple to make, yet very easy to ruin! The trick is starting a timer (for 1 1/2 minutes) AFTER the mixture has begun a rolling boil! If you go too long, it will become dry, crumbly, and difficult to drop. If you stop too soon, they won't set up and will remain too soft (and you will have to eat them with a spoon).
I prefer pouring them into a buttered pan (vs dropping) because they look better. Then, after they chill and set up, cutting them into fuggy pieces to store in the freezer out of temptations way. A nice indulgence and pick-me up to go back to anytime. Or a good last minute party, pot-luck addition the ingredients are usually in the house for.
Remove from heat, stir in peanut butter, oats, and vanilla.
Drop by teaspoonfuls onto wax paper. Or pour in a buttered square or rectangle pan.
Let cool until hardened.
They are both very simple to make, yet very easy to ruin! The trick is starting a timer (for 1 1/2 minutes) AFTER the mixture has begun a rolling boil! If you go too long, it will become dry, crumbly, and difficult to drop. If you stop too soon, they won't set up and will remain too soft (and you will have to eat them with a spoon).
I prefer pouring them into a buttered pan (vs dropping) because they look better. Then, after they chill and set up, cutting them into fuggy pieces to store in the freezer out of temptations way. A nice indulgence and pick-me up to go back to anytime. Or a good last minute party, pot-luck addition the ingredients are usually in the house for.
You'll need:
Directions
In a medium saucepan, combine sugar, milk, butter, and cocoa.
Bring to a boil, and continue the boil stirring, for exactly 1 1/2 minutes.Remove from heat, stir in peanut butter, oats, and vanilla.
Drop by teaspoonfuls onto wax paper. Or pour in a buttered square or rectangle pan.
Let cool until hardened.
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