I happen to like things that involve chocolate and peanut butter. I always have. So these are made with peanut butter and chocolate. But they can be adapted to other tastes, and dietary restrictions.

I made these with my kids as an experiment, and to use up some really old powdered milk. And they tasted great! Only it turns out, this is a bad time to be looking for powdered milk. Happily, the recipe is adaptable!

All quantities are approximate. Start small, then, if you like the results, make a bigger batch.

• About 1 cup peanut butter (or any nut butter), salted (or add a pinch of salt)
• About 1 cup rolled oats (can sub puffed cereal, or experiment!)
• 2 1/2-3 oz bittersweet chocolate (5-6 squares of a Trader Joe’s Pound Plus bar work great)

And nutritional additions--2-3 tablespoons of any or all of the the following:

• Flaxseed meal
• Almond flour
• Chopped raw sunflower seeds

Variations:

• Powdered milk--if available this can be combined with, or substituted for the oats
• Omit chocolate and add: chopped dates, dried fruit, other nuts
• Melt the chocolate with the peanut butter in the microwave, or a small saucepan over low flame. Remove from heat before the chocolate melts completely and stir to melt.
• Add other ingredients and stir. Texture should be like thick cookie dough.
• Taste to see if you like the flavor, and adjust. Honey (or other sweeteners) may be added if desired.
• Once you like the flavor, spread heaping tablespoons on waxed paper (or plastic wrap, or foil…), wrap and chill till firm. Or eat with a spoon; no one is judging here.

Enjoy!