No-Bake Granola Jam Thumbprint Cookies

• 3 cups Nature ValleyTM 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

1. In food processor, place granola. Cover; process, using quick on-and-off motions, until finely ground. Place in medium bowl. Set aside.
2. 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.
3. 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.
4. Serving Size: 1 Cookie
5. Calories 230 (Calories from Fat 60), Total Fat7g (Saturated Fat 1 1/2g, Trans Fat 0g ),Cholesterol 0mg, Sodium 115mg, Total Carbohydrate 37g, (Dietary Fiber 1g, Sugars 21g ),Protein 6g
6. % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 6%;
7. Exchanges: 1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2 1/2

valley, brown sugar, light corn syrup, peanut butter, vanilla, red raspberry, almond

Taken from www.myrecipes.com/recipe/nature-valley-no-bake-granola-jam-thumbprint-cookies (may not work)