1 c  Semisweet chocolate chips
1/4 c  Lightbrown sugar
2 tb Soy milk
1/2 c  Oatmeal
1/3 c  Peanut butter, room temp.

Combine chocolate, sugar & soy milk in a steaming bowl
& place in a larger pot with some water in it. Cook
over low heat until the chocolate has been smoothly
melted. Stir in the oatmeal. Drop the peanut butter
in by rounded teaspoonfuls. Swirl it around until it
is evenly distributed but not blended in. Line a
small, shallow baking dish with wax paper. Pat the
chocolate mixture in with the help of a cake spatula.
Refirgerate for several hours until chilled & firmly
set. Cut into 1″ squares.