- 2 hours
- 30 minutes
- Place chocolate in a mixing bowl. Set aside. Bring half and half to a light simmer over medium low heat. Pour the hot half and half over the chocolate, stir until chocolate is completely melted. Cover and refrigerate for about 2 hours until mixture is cool and slightly thickened.
- Preheat oven to 350 degrees F. Spread coconut in a shallow baking pan. Bake for 3 minutes, or until lightly golden. Allow to cool before placing coconut into a small shallow bowl. Set aside.
- Add peanut butter and oats to chocolate mixture. Stir to combine. Roll mixture into 2 Tbs balls. Roll each ball in the coconut. Place on a baking sheet lined with wax paper. Cover and chill for 2 hours or overnight.