Line a baking sheet with parchment paper

Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally. Boil for 1 minute, stirring constantly.

Remove from heat. Stir in the peanut butter, vanilla and pinch of salt until smooth.

Stir in quick-cook oats. *Do not use regular oats or instant, only quick-cook oats.

Let stand for a few minutes for the oats to absorb, then drop spoonfuls of the mixture onto the parchment covered baking sheet.

Let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.