Ingredients
2 cups sugar
1/2 cup milk
1 stick (8 tablespoons) unsalted butter
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats or quick oats
1 cup smooth peanut butter or almond butter
1 tablespoon pure vanilla extract
Large pinch kosher salt
Package of vanilla wafer cookies
Box of Hot Tamale candy
Directions
Prepare the “wings” by cutting the vanilla wafers in half and then split to reduce the thickness. Cut off corners to make the wafers wing shaped.
Prepare the “eyes” by cutting the Hot Tamale candies in half.
Line a baking sheet with wax paper or parchment paper.
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop tablepoonfuls of the mixture onto the prepared baking sheet, and press in two “eyes” and two “wings”.
Let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
