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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found these because I gave up chocolate for Lent this year and I wanted something sweet. I made this without the chocolate, and added chocolate at the end to half the mixture for my wife. We both loved the results. The recipe says 4 dozen, but I make them bigger so I get about 2 dozen. Ingredients:
3 cups quick-cooking rolled oats |
1 1/4 cups creamy peanut butter (i use reduced fat jif) |
1 cup semisweet chocolate piece |
1/2 cup honey |
1/4 cup butter or 1/4 cup margarine |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. Place rolled oats in a 15x10x1 inch baking pan.
3. Toast oats in oven for 15 minutes; Remove and cool.
4. In a medium saucepan, combine peanut butter, chocolate, honey, butter or margerine, and salt.
5. Heat over low heat, stirring occasionally, till mixture is smooth and creamy.
6. Add toasted oats and mix thoroughly.
7. Drop by teaspoonfulls onto waxed paper; chill until firm.
8. Store in refridgerator, covered tightly.
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