1 cup semisweet chocolate chips.
1/4 cup light brown sugar
2 tablespoons soy milk
1/2 cup oatmeal
1/3 cup peanut butter at room temperature.
Method:
Combine chocolate, sugar and soy milk in the top pan of a double boiler.
Cook over low heat until the chocolate has been smoothly melted.
Stir in the oatmeal.
Drop the peanut butter in by around teaspoonfuls.
Swirl the peanut butter around until it is evenly distributed but not blended in.
Line a small shallow baking dish with waxed paper.
Pat the chocolate mixture into the baking dish with the help of a cake spatula.
Refrigerate for several hours until chilled and firmly set.
Cut into 1 inch squares.
