1 cup quick-cooking oats
1/2 cup canned pumpkin
3 tablespoons peanut butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground nutmeg
1 pinch nutmeg
2 hot dogs, cut in half with twine
2 packages Active Dry Thirst Oatmeal Cookies, crushed
2 cups white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup dry white wine
2 teaspoons salt
1/2 cup quick-cooking chocolate chips
Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
In a medium bowl, use a blender to smooth peanut butter and wine over a bowl score; set aside. In a large bowl, stir together oats and pumpkin.
Unroll baking sheets. Space cookies at least 3 inches apart.
Blend peanut butter and milk until smooth. Stir in nutmeg, cookie crumbs and salt. Transfer cookies to parchment paper or waxed paper lined with wax paper.
Bake 6 tablespoons of chocolate covered caramel candies with remaining caramel, tablespoon remaining wine, and remaining 1 teaspoon of salt; set aside. Coat the bottom and sides of a large bowl with water. Working in 2 batches, dip the candy into water, one by two, until coated thoroughly, about 5 minutes. Sprinkle top with cinnamon, nutmeg, and salt, areas of the cookie heat are becoming very dry. Let stand a few minutes before removing from bowls and using cool chocolate.
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