Smores Granola Bites Food

SMORES GRANOLA BITES

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.

S'MORES GRANOLA

Steps:

• Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, honey, vanilla and salt in a large bowl. Add the oats and cereal, and toss until evenly coated. Spread out on a rimmed baking sheet.
• Bake the oat mixture until golden and toasted, 25 to 30 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the marshmallows and chocolate chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

GRANOLA BITES

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.