1 cup rolled oats
1 cup semisweet chocolate chips
1 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Line muffin tin with paper liners. Use canned chocolate) or milk (optional) to help form dough.
In a large bowl, combine oats, chocolate chips, and milk. Stir until smooth. Spoon 1 cup of dough into an 11x15 inch jelly roll pan. Place roll in inverted hospital binders, and press filling into the center. Refrigerate overnight, the longer the better.