Ingredients
2 cups sugar
2 tablespoons cocoa
12 cup milk
12 cup butter (1 stick)
12 cup peanut butter
1 teaspoon vanilla
1 cup chopped nuts (walnuts or pecans work well)
2 cups oatmeal
Method
Sources
📖
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Measure out nuts and oatmeal in a large mixing bowl. Combine sugar, cocoa, milk and butter in a saucepan and gently bring to a boil. Boil mixture for about 1 minute. Remove from heat and add peanut butter and vanilla and mix to combine. Pour hot mixture over nuts and oatmeal and mix well. Drop onto waxed or parchment paper. I made about 2 inch cookies, but feel free to make them smaller. Press together to flatten a bit, and to prevent them from falling apart. Cookies will harden slightly in about 5 to 10 minutes, and they'll be ready to enjoy!