Homemede Granola Squares

Create your own delicious homemade granola bars at a fraction of the cost!

Ingredients

  • 3 cups quick cooking oats
  • 1 cup Gurley’s Flake Coconut
  • 1 cup Gurley’s sliced almonds
  • 1 cup mini semi-sweet chocolate chips
  • ½ cup dried cranberries
  • 1- 14oz. can sweetened condensed milk
  • 2 Tbsp. butter, melted

Instructions

  1. Preheat oven to 350 degrees
  2. Grease 9 x 13-inch pan
  3. In a large bowl, combine first 5 ingredients
  4. Stir in condensed milk and butter until well blended
  5. Spread mixture in pan pressing down firmly until surface is even
  6. Bake for 20 to 25 minutes until bars are lightly browned
  7. Cool for 5 minutes and cut into squares.
  8. Let bars cool completely before serving.

CHOCOLATE PEANUT COOKIES

Ingredients

  • 6 ounces unsalted butter
  • 1 cup brown sugar (packed)
  • 1/2 cup sugar
  • 2 tsps. vanilla
  • 2 large eggs
  • 2 1/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp. baking soda
  • 1 cup Gurley’s semi-sweet chocolate chips
  • 1 cup Gurley’s salted peanuts

Instructions

  1. Melt butter and allow to cool.
  2. In a medium bowl, beat together butter and sugars.
  3. Beat in vanilla, eggs, flour, baking powder & soda.
  4. Fold in chocolate chips and peanuts.
  5. Refrigerate dough for 20 minutes.
  6. Preheat oven to 350 degrees.
  7. Line a baking sheet with parchment paper.
  8. Shape chilled dough into flat disks about 2 1/2 inched in diameter and 1/2 inch thick.
  9. Bake for 15 minutes or until golden brown.
  10. Allow to rest on baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Cherry Mash Balls

Ingredients

  • 1 lb. powdered sugar
  • 1 can creamy cherry frosting
  • 1 tbsp. butter, melted
  • 1/2 can sweetened condensed milk
  • 10 ounce jar maraschino cherries, chopped
  • 1 tbsp. vanilla
  • 1 package Gurley’s Golden Recipe Chocolate Almond Bark
  • 2 1/2 cups Gurley’s Golden Recipe Chopped Pecans (toasted)

Instructions

  1. Lightly toast chopped pecans by spreading evenly on a baking sheet and bake at 350 F for 5 minutes. Cool completely or refrigerate until needed.
  2. Combine powdered sugar, cherry frosting, butter, condensed milk, maraschino cherries and vanilla; mix well and chill for several hours. Form into balls. Melt chocolate almond bark according to directions and stir in Gurley’s toasted pecans. Dip balls in melted mixture. Set on waxed paper until set.