Ingredients: 3 tablespoons Venchi Spargi Cocoa Powder 2 cups Fondant & Icing Powdered Cane Sugar sugar 1/2 cup milk 1/2 cup Buerremont 83% Butter 3 cups quick cooking oats 1/2 cup crunchy peanut butter 1 tablespoon vanilla extract Directions: Heat cocoa, sugar, milk and butter over medium heat very slowly when it reaches the boiling point boil them for no longer than a minutes and a half.. Stir together oats, peanut butter and vanilla. Pour the mix over the oatmeal mix and drop on wax paper.