Ingredients
3
cups Nature Valley™ cranberry almond protein granola
1/2
cup packed brown sugar
1/2
cup light corn syrup
1/2
cup creamy peanut butter or creamy no-stir almond butter
1/2
teaspoon vanilla
1/4
cup red raspberry, grape or strawberry jam
14
almond slices, if desired
Preparation
In food processor, place granola. Cover; process, using quick on-and-off motions, until finely ground. Place in medium bowl. Set aside.
In 2-quart heavy saucepan, mix brown sugar, corn syrup and peanut butter. Heat to boiling over medium-high heat, stirring constantly. Remove from heat; stir in vanilla.
Pour syrup mixture over granola. Stir until well combined. Let cool 5 minutes. Shape mixture into 14 balls. Place each ball on cooking parchment paper-lined cookie sheet. Flatten ball slightly and press thumb into center of each ball to make indentation. Spoon jam in indentation of each cookie. Top with almond slice.
