Mmmm, chocolate and peanut butter, what a combination!
- 1 (6 ounce) package semisweet chocolate chips (1 cup)
- 1/4 cup light corn syrup
- 1/4 cup peanut butter
- 2 TBSP. milk
- 1 tsp. vanilla
- 2 cups quick-cooking oats
- 1 cup peanuts
Cover cookie sheet with waxed paper. Heat chocolate chips, corn syrup, peanut butter, milk and vanilla in 3-quart saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir in oats and peanuts until well coated. Drop mixture by rounded TBSP.fuls onto waxed paper. Refrigerate uncovered about 1 hour or until firm. Store covered in refrigerator.
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