How to Make It
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.
Serving Size: 1 Cookie
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
% Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 6%;
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
*Percent Daily Values are based on a 2,000 calorie diet.