Toblerone-Topped Oatmeal Cookies

When I worked on a ski patrol at a local mountain many winters ago, it was always someone's job to bring the Toblerone. At the end of the day, when skiers were "warming" themselves with beers and Bailey's, the patrol would gather at the top to share a Toblerone and decide on which run we would sweep to make sure that everyone was off the mountain. Flying across the snow with a little chocolate lingering in your mouth is enough to make you wonder how you got to be so awesome in life -- until you find a group of college-age, first-time snowboarders that can't figure out how to get down.

Of course the mountain shape of this chocolate bar is far from coincidental. Since I now live in the beautiful state of Montana, they still seem more than appropriate on a winter (or any) day. Shockingly, I've had a couple of bars hanging around in the house since Christmas, and so I decided that they would be fun to use as a cupcake topper. Fast-forward to this afternoon when I found their true calling - cookies.

I'm never one to turn down peanut butter cookies with Hershey's kisses, but I thought the Toblerone needed something more... robust and crunchy. I (somewhat ironically) found a great recipe on the Hershey's website and so here we are.

Link to recipe on Hershey's >>

Notes:

1. I made my cookies into 1.5 inch balls. In this case, the recipe will make about 4 dozen cookies, so you'll need 4 bars of Toblerone (which have 12 "mountains" per bar). 
2. Chopped pecans are a good choice for the nuts. Don't chop them into too-small pieces - let the crunchiness match the nougat in the chocolate.
3. I ended up baking mine for the full 10 minutes. They might not look golden in color on top or the edges, but the bottoms were perfect.

Ski patrol BBQ on a slow day on the mountain. Perfect angle for the web cam!