Ingredients
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2 cups sugar
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1 stick (salted or unsalted) butter, cut up
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3 Tbl. cocoa powder
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1/2 tsp. instant espresso powder
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1/4 tsp. cinnamon
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1/2 cup milk
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1/2 cup (creamy or crunchy) peanut butter
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2 tsp. vanilla
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2 3/4 - 3 cups regular old-fashioned rolled oats (*not instant)
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1 - 2 squares white almond bark, melted
Instructions
In medium saucepan, add sugar, butter, cocoa, espresso powder, cinnamon and milk. Stir to mix, bring to a boil over medium heat, and boil for 1 minute, stirring. Remove from heat.Stir in peanut butter and vanilla until creamy.Stir in oats. Only add last 1/4 cup if needed. You don't want them too dry.Drop by spoonfuls onto wax paper-lined baking sheet. Pop into fridge to cool completely.When chilled and set, melt bark in small bowl according to package directions. Drizzle over each cookie bite. Let cool again until bark has hardened and completely set.
