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In medium saucepan, combine dried plums, sugar and 1/2 cup water; bring to a boil. Reduce heat and simmer for 3 minutes, stirring constantly. Stir in walnuts and chocolate morsels. Set aside. In large mixing bowl, beat margarine with electric mixer until softened. Add brown sugar; beat until smooth. In seperate bowl, combine flour, baking soda and salt. Gradually add flour mixture to margarine mixture, beating until well combined. Stir in milk and oats. Shape into 1 1/4 balls. Place 2 inches apart on ungreased cookie sheet. Press down center of each ball with thumb. Bake at 350 degrees F for 10 minutes. Spoon about 1 teaspoon dried plum mixture into center of each cookie. Bake for 2 to 3 minutes more. Let stand 1 minute before removing to wire racks.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse