2 c. white sugar
1/4 c. unsweetened cocoa powder
1/2 c. milk
1/2 c. butter
1 tsp. vanilla extract
1/4 tsp. salt
1/2 c. peanut butter
3 c. Woodstock Cherry & Ginger Almond Crunch Granola
In a saucepan over medium heat combine the sugar, cocoa, milk, and butter. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and granola. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.
