Snow Capped Granola Bites Recipes

Steps:

• Line a work surface or baking sheet with parchment or wax paper.
• Pulse dates, almonds, maple syrup, vanilla and salt in a food processor until the mixture forms big sticky clumps. You want chunks of nuts left. Pulse in cherries, oats and sunflower seeds, scraping the bowl occasionally, until the mixture forms a shaggy mass around the blade.
• Put the coconut in a shallow dish. Use a 1-ounce (1 1/2-tablespoon) cookie scoop or a heaping tablespoon to scoop the mixture into about 24 mounds and place on the parchment paper. Roll the scoops into balls.
• Roll each ball in the coconut to coat completely, then transfer to an airtight container. Sprinkle any leftover coconut over the balls. Refrigerate until ready to eat.

Steps:

• Place almonds and 1/4 cup oats in bowl of food processor, process to fine crumbs.
• In a large bowl, combine remaining oats, dried fruits, sunflower seeds, coconut and cinnamon.
• Add peanut butter, honey and extract: combine well until mixture begins to stick together.
• Use moist hands to form mixture into 1 inch balls, coat lightly with almond-oat mix.
• Place in an airtight container, separating layer with parchment paper or plastic wrap.
• Refrigerate at least 4 hours or overnight to allow oats to absorb moisture.

Steps:

• Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray.
• Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt.
• Mix the granola, graham cereal and toffee bits in a shallow dish.
• Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately.

Steps:

• Preheat oven to 350*. Line a 10 x 6 cake pan with parchment paper.
• In a large bowl, mix together coconut, pecans, dates, cranberries and sunflower kernels. Set aside.
• Heat the oats in a small frying pan until toasted a light brown. This could take about 10 minutes. Do not leave unattended. When done, add to the fruit and nut mixture.
• In a small saucepan, over medium heat, mix together butter, brown sugar, corn syrup, salt, nutmeg and cinnamon. Once incorporated, increase heat and boil for 1 minute. Remove from heat and add vanilla.
• Quickly pour this over the fruit/oat mixture and stir until combined.
• Press into the prepared pan. I've had good success laying another sheet of parchment over the mixture and pressing with a spatula. Bake for 15 minutes.
• Remove from oven and immediately sprinkle with vanilla baking chips. Allow the chips to soften for a few minutes, then using an offset spatula, spread to ice.
• Allow to cool to room temperature before removing from the pan and cutting into serving size pieces. They will be easier to cut if barely warm.