Chocolate Mountains (aka Boiled Cookies)
2 and 1/2 cups Splenda
1 stick melted butter (or 1/2 cup) and we use ONLY real butter
3/4 cup chunky peanut butter (I use Jif Peanut Butter)
6 squares (6 ounces total) of Unsweetened Baker's Chocolate (although Hershey's has a recipe to substitute for Baker's Chocolate with their cocoa, oil, etc. I tried it and it just doesn't "hold" it's shape well enough).
Put Splenda, water, melted butter, peanut butter and squares of chocolate in a large non-stick pot. Melt chocolate into other ingredients over medium-low heat, stirring constantly.
Remove from heat and quickly stir in 1 tsp. of vanilla
With a heavy wooden spoon mix in quickly 4 cups of rolled "Quick" oats
Mix well and drop onto waxed paper. For best results use an ice cream or cookie scoop and pack well so you have a tightly packed cookie-ball. Let stand until cool. These are not as firm as the traditional full-sugar boiled cookies, but they are very tasty and I'm not missing my boiled cookies nearly as much
If you wish to add shredded coconut to this, I suggest mixing it into the peanut butter so that the cookie holds it's shape.
Pairs Well With
By Dame Tooter (Bariatricbyes.com)