Chocolate Mountains Aka Boiled Cookies

• 2 12 cups Splenda sugar substitute
• 12 cup water
• 12 cup melted butter (we use ONLY real butter or 1/2 cup)
• 34 cup chunky peanut butter (I use Jif Peanut Butter)
• 6 baking unsweetened chocolate squares (6oz total, although Hershey's has a recipe to substitute for Baker's Chocolate with their cocoa, oil)
• 1 teaspoon vanilla
• 4 cups of rolled quick oats

1. Put Splenda, water, melted butter, peanut butter and squares of chocolate in a large non-stick pot.
2. Melt chocolate into other ingredients over medium-low heat, stirring constantly.
3. Remove from heat and quickly stir in vanilla.
4. With a heavy wooden spoon mix in quickly rolled "Quick" oats.
5. Mix well and drop onto waxed paper.
6. For best results use an ice cream or cookie scoop and pack well so you have a tightly packed cookie-ball.
7. Let stand until cool.
8. 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.

splenda sugar, water, butter, chunky peanut butter, baking, vanilla, oats

Taken from www.food.com/recipe/chocolate-mountains-aka-boiled-cookies-322966 (may not work)