3 tablespoons Venchi Spargi Cocoa Powder
2 cups Fondant & Icing Powdered Cane 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
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.