Categories: Cookie Dough, Fudge

Ingredients

• 3 2/3 c. rolled oats
• 1/2 c. creamy peanut butter
• 1 1/2 Tbsp. vanilla
• 1 tsp. ground cinnamon
• 1 1/2 c. brown sugar
• 1/3 c. powdered milk
• 1/2 c. water
• 1/4 c. butter

Directions

1. In a large bowl, combine oats, peanut butter, vanilla, cinnamon, and powdered milk; mix until few lumps remain and peanut butter is well-distributed. Set aside.

2. Melt butter and sugar in a sauté pan or shallow sauce pan over medium heat; stir in water. Cook, stirring occasionally, until mixture boils. Hold at a rolling boil for 90 seconds. Carefully pour hot syrup over oat mixture and stir to combine. (This takes a bit of elbow grease.) Once mixed, gather the dough into balls (portion control is up to you) and place on sheet pans lined with silicone baking mats, parchment, or waxed paper. Flatten with a spatula and set aside to cool.

3. At room temperature, fudge will set in about 30 minutes; refrigeration speeds up the process.

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