Chocolate-Peanut Butter Oat Clusters

1. Boil mixture

Start by whisking together the plain or lightly toasted sugar, milk, Dutched cocoa powder, and Diamond Crystal kosher salt in a 3-quart stainless steel saucier. Place the saucier over medium heat and continue to whisk until the mixture begins to boil, which should take about 5 minutes.

2. Cook to temperature

Once boiling, clip a digital thermometer to the side of the pan and let the mixture continue to cook. Stir occasionally and keep an eye on the thermometer; you're aiming for the mixture to reach 230°F (110°C), which should take about 6 minutes. At this temperature, the mixture will be bubbly and thick, ensuring the proper consistency.

3. Add chocolate, peanut butter, and vanilla

Remove the saucier from the heat and whisk in the melted dark chocolate, creamy peanut butter, and vanilla extract until smooth.

4. Fold in oats

Immediately fold in both the instant oatmeal and old-fashioned rolled oats using a flexible, heat-resistant spatula. Stir just until the mixture begins to thicken, which means it's ready to be shaped.

5. Shape and cool

Using metal spoons, drop spoonfuls of the mixture onto a parchment-lined half sheet pan, spacing them evenly. Allow the clusters to cool on the pan for about 25 minutes, or until they are firm and dry to the touch. Once cooled, transfer the clusters to an airtight container.