Ingredients:

• 2½ cups oats (quick-cooking preferred)
• ⅓ cup cocoa powder (unsweetened)
• ½ cup (or 1 stick) butter or margarine
• 14 ounces (1 can) sweetened-condensed milk
• ½ cup peanut butter
• 1 cup chopped nuts

Directions:

• In a medium-sized saucepan melt the butter or margarine (over medium heat).
• Add the cocoa and stir in well; bring to a boil.
• Remove from heat and add oats, nuts, peanut butter and condensed milk; stir until evenly coated.
• Place teaspoon full clusters onto a wax paper covered cookie sheet.
• Refrigerate until set up (about 2 hours). Any leftovers may be stored loosely covered in the refrigerator (or frozen for later).