Makes about 24
175g caster sugar
2 tbsp cocoa powder
125g creamy peanut butter
½ tbsp vanilla extract
Pinch of salt
- Line two baking trays with parchment paper.
- Combine the sugar, milk, butter and cocoa powder in a saucepan over a medium heat. Bring to a boil, stirring occasionally. Allow to boil for one minute, then remove from the heat.
- Stir in the oats, peanut butter, vanilla and salt until combined.
- Drop tablespoonfuls of the batter onto the parchment paper. Allow to sit at room temperature until cooled, then place in the fridge for 30 minutes until hardened.
112kcals, 5g fat (1.8g saturated), 15.2g carbohydrates, 8g sugars, 2.8g protein, 1.4g fibre, 0.046g sodium