Scotcharoo Granola

Kinda gone crazy with the granola recipes. My friend Jen made a suggestion to have a granola recipe with butterscotch chips. Mmmm... Butterscotch... So I started looking thru cookie recipes, bar recipes, whatever had butterscotch chips. Came across scotcharoos.... Best of three worlds chocolate, peanut butter and butterscotch, problem was I was out of peanut butter, I remembered I had almond butter. Figure I would give it a go, turned out pretty darn good. 

Ingredients

3 c. Old fashioned oats or gf rolled oats

1/2 c. Pure maple syrup

1/2 c. Almond butter

1/2 c. Butterscotch chips ( meijer brand is gf friendly) 

1/2 c. Semi sweet chocolate chips

2/3 c. Roasted peanuts

Preheat oven to 350

In a large bowl combine oats and peanuts. In a small saucepan heat syrup and almond butter til smooth. Mix into oat mixture. Place on cookie sheet that has parchment or a silopat. Bake for 25-30 min flipping half way thru. Take the butterscotch chips and chocolate chips and sprinkle them evenly across the granola. Let it sit til soft then gently flip the granola a couple times. ( note: do not put cookie sheet back in the oven with the chips on it) Don't stir to much, you kinda want it to clump into cluster yummyiness. Then place into your favorite storage dish. Happy eating:)

Special note: do not put in a glass dish in the fridge, it will not be fun getting it out. 

Gluten free potato chip crunches

Last week I went to a cookie exchange, I had a hard time figuring out what to bring. So I decided to make something sweet but salty and crunchy. I remembered a old recipe from the taste of home that I used to use when I made tons of cookies every Christmas. It was a hit then so I decided to make it a gluten free option.  

2 cups butter, room temp

1.5 c sugar 

1 egg

1 tsp vanilla extract 

3 c King Arthur gluten free baking mix

1 c potato chips broken, make sure they are gf.

1 c. Chopped pecans, make sure they are gf.

Preheat oven to 350 degrees.

Cream butter and sugar, scraping down the sides of the bowl, using a stand mixer. Add egg and extract. Add one cup of gluten free flour mixing after each addition. You will notice the mixer working hard, so add the last two ingredients and mix by hand. Drop by spoonfuls onto a ungreased cookie sheet. Bake 18-24 min This cookie goes well with tea or coffee.