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Lynsey Lou's

Enjoying Life One Bite at a Time!

Snacks

Valentine’s Saltine Bark

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We are T-minus 4 days to the official day of love.  Are you ready?  Whether you’re celebrating with a special someone, a group of friends or flying solo good food, sweets and a few drinks are a must.  Chocolate goes hand in hand with Valentine’s day, wouldn’t you agree?  But to me, chocolate goes hand in hand with any day!

I’ve been on a major saltine bark kick lately.  You know me and my sweet and salty addiction and this bark hits all those notes; salty crackers, topped with lightly crisp caramel and then of course, the semi sweet chocolate.  I love the classic version, but I also enjoy playing with different toppings and add-ins and since Valentine’s day is right around the corner I came up with a version perfect for the occasion.

This is the basic bark base of saltine crackers topped with caramel and chocolate.  But then to give it a festive and colorful flare, I added some fun Valentine’s sprinkles and some white chocolate chips.  All the yummy, salty and sweet flavor of the traditional saltine bark with a little Valentine’s flare.

Forget the box of store bought chocolates, make a batch of this saltine bark for your special someone, your co-workers or your kiddos classmates.  

Valentine’s Saltine Bark

Ingredients:

40 Saltine crackers (1 sleeve)
1 Cup (2 sticks) unsalted butter
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
3/4 Cup white chocolate chips
Valentine’s Sprinkles

Directions:

Preheat oven to 400.

Like a rimmed baking sheet with foil. Spray the foil with non-stick cooking spray then lay the crackers in a single layer over the foil.

Place butter and brown sugar in a small saucepan over medium-high heat and bring to a boil. Once the mixture has reached a boil, reduce to medium and allow to boil for 3 minutes.

Pour over the crackers and spread evenly, being sure each cracker is covered.

Place in the preheated oven and bake for 5-6 minutes. Remove from oven and sprinkle the chocolate chips over the caramel crackers. Allow to sit for a few minutes, then evenly spread the chocolate over the caramel crackers.  

Sprinkle white chocolate chips and sprinkles over the crackers and allow to set.  Once the chocolate has hardened and is set, break the bark in pieces and store in an airtight container.

Recipe source: A Lynsey Original

S’mores Saltine Bark

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So we’re all familiar with the saltine bark that is so popular around Christmas.  The stuff that is infamously called “Crack Bark” for a very good reason.  If I know there is a container anywhere in the house I can’t knowingly pass by it without getting a piece or two.  But why do we save this incredibly delicious and tempting stuff just for Christmas?  If for no other reason than to save our waistline!

Well, I’m going against all good practices and braking all the rules and making this stuff after the new year.  So put those resolutions to the side, get out those stretchy pants and help bend the rules with me!  Cause I’m in the bark making and eating mood and I need some company.

The base of the bark is so simple and basic.  It’s simply saltine crackers, butter and brown sugar.  It’s baked to make a slightly crunchy caramel, after immediately being removed from the oven it’s topped with chocolate chips and then that melted chocolate is spread over the entire tray of crackers.  From there the toppings are all up to you.  Leave it plane, top with nuts, more chocolate or your favorite candy.

This time around I wanted a s’mores bark.  So after removing the crackers from the oven and spreading the melted chocolate over the top I topped it with graham cracker pieces, mini marshmallows and mini chocolate chips.  This has to be one of my favorite barks yet.  I love this stuff and I love s’mores so this is a delicious fusion of the two.  Forget the campfire, fire up your oven and make this s’mores bark today!

S’mores Saltine Bark

Ingredients:

40 Saltine crackers (1 sleeve)
1 Cup (2 sticks) unsalted butter
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
1/2 Cup mini chocolate chips
1/2 Cup graham cracker pieces
1/2 Cup mini jet puffed Mallow bits

Directions:

Preheat oven to 400.

Like a rimmed baking sheet with foil. Spray the foil with non-stick cooking spray then lay the crackers in a single layer over the foil.

Place butter and brown sugar in a small saucepan over medium-high heat and bring to a boil. Once the mixture has reached a boil, reduce to medium and allow to boil for 3 minutes.

Pour over the crackers and spread evenly, being sure each cracker is covered.

Place in the preheated oven and bake for 5-6 minutes. Remove from oven and sprinkle the chocolate chips over the caramel crackers. Allow to sit for a few minutes, then evenly spread the chocolate over the caramel crackers. 

Sprinkle the mini chocolate chips, graham cracker pieces and mallow bits over the bark and allow to set.  Once the chocolate has hardened and is set, break the bark in pieces and store in an airtight container.

Recipe source: A Lynsey Original

Nutella Chunks

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I am always looking for new cookie recipes to try.  The ultimate in cookie recipes.  The best cookie that ever touched your lips.  The chewiest, the gooeyiest.  Hands down, the best darn cookie you ever put in your mouth.  I can’t tell you how many recipes I’ve tried, pinned and still have in my archives to try.  Because, honestly, you can never try or have too many ultimate cookie recipes.

But it seems like when a search is done for the ultimate cookie, chocolate chips are always the ones the pop up.  When a search is done for the ultimate cookie there are thousands upon thousands of chocolate chip cookies recipes that show up in that search.  And don’t get me wrong, I bookmark A LOT of them.  But the other day when I was doing one of those infamous searches for the best ever cookies something popped up that I had never seen or thought of before.   It was like magic coming across the screen.  “Nutella chunk cookies”.  You read right, Nutella Chunk, just like chocolate chunks but instead of plain ol’ chocolate (which I love deeply) it’s chunks of that deliciously addicting Nutella. 

Once I read those words I was intrigued and had to find out more about the magic that is Nutella chunks.  Could they be bought?  If so, where?  I’d never seen them so I needed to know more.   When I clicked on that recipe it took me to a blog called The Ivory Hut.  I quickly read over the link and made my way down to the recipe and her step by step directions for homemade Nutella chunks.  Pure genius. 

It was only a matter of a day before I was in the kitchen to attempt making those little morsels of goodness for myself.  I couldn’t practice self restraint with this one.  I had to make these and make them NOW.  I’m so glad I did.  They are so easy to make and only 2 ingredients.  Yes, 2 ingredients.  I think this may be the shortest recipe I ever shared with you, but it’s 2 ingredients that will leave you with pure goodness.  So I won’t keep going on and on, I’ll just urge you to get up, go in your kitchen and make some of these now.  You may want to make a double batch, because like chocolate chips, these are so delicious and easy to pop into your mouth.  So make a big batch, some to snack on and the rest to bake with.        

Nutella Chunks

Ingredients:


6.5 Ounces (half a small jar) Nutella spread
2 1/2 Tbsp Unsalted butter

Directions:


Line a rimmed baking sheet with a silicon baking mat or parchment paper and set aside.

Place nutella and butter in a microwave safe dish and microwave in 20 second intervals, stirring after each, until smooth and glossy.  Be careful not to overcook the chocolate.  Stir the mixture until smooth and combined.  Pour onto the prepared baking sheet.  Spread in an even layer that is about 1/4 inch thick. 

Place in the freezer for at least 2 hours.  Remove and cut into chunks.  Place in a freezer bag or airtight container and return to freezer until ready to use.


Recipe source: Slightly adapted from the Ivory Hut

Date Rumaki

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Well, we are T-minus three days till 2014!  Can you believe it?  Where has 2013 gone?  Just think, tomorrow night we’ll be celebrating the end of another year and waiting for that big ol’ crystal ball to drop. 
Since the countdown to the new year has commenced I’m sure plans and preparation for parties are well underway.  That means drinks are being mixed and bought and menus are being made.

Today I’m sharing a yummy and easy recipe over at The Way To His Heart.  Date Rumaki; it’s simply dates stuffed with a sweet cream cheese mixture and an almond and it’s wrapped in bacon and baked to allow the bacon to crisp.  It’s a simple but amazing recipe.

I was introduced to these little goodies at my brother’s wedding almost 2 years ago and have been infatuated with them ever since.  They are the perfect finger food and would make a terrific addition to your New Year’s Eve spread.

Pumpkin Cheesecake Dip

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Is pumpkin your thing?  What about cheesecake?  Well then, what about pumpkin cheesecake?  If you answered yes to any or all of the above questions then this is the dessert for you.  Pumpkin cheesecake dip.  Oh yes, it’s every bit as good as it sounds but with have of the work of cheesecake.  All the goodness of cheesecake with half the work?  Too good to be true?  Absolutely not! 

Let me tell you, this dip is nothing short of amazing.  But I mean look at what we are talking about, pumpkin cheesecake dip.  How could it be anything but incredible?  You know me and my pumpkin, I’m a fan to say the least.  And this dip, well, this dip has everything I expect from a good pumpkin dessert…and then some.

It’s full of pumpkin flavor and all the warm spices you expect from any good fall dessert; cinnamon, pumpkin pie spice, and brown sugar.  It’s light, fluffy, and creamy, so easy to make and comes together in no time.  There’s no baking involved, making the a perfect option for a dessert that needs to be whipped up for a last minute get together.  All the things that a good dessert is made of.  

To garnish this dip I topped it with a sprinkle of cinnamon and some graham cracker crumbs.  You could also top it with chopped pecans, chocolate chips or white chocolate chips.  I served it with Stacy’s pound cake crisps, but apples, pretzels, vanilla wafers or graham crackers would be delish as well.  This dip would be the perfect pre-feast snack at your Thanksgiving gathering or any festivities going on throughout the holiday season!

Pumpkin Cheesecake Dip

Ingredients:

1 Stick (8oz) cream cheese, room temperature
3 Tbsp brown sugar
2 Tbsp powdered sugar
2 Tbsp white sugar
1/4 Cup pumpkin puree
1/2 Tsp ground cinnamon
1 Tsp pumpkin pie spice
1/2 Cup heavy whipping cream

Directions:

Place cream cheese in a medium mixing bowl along with the brown sugar and powdered sugar.  Beat on high until light and fluffy and sugar is completely combined with the cream cheese.  Add the pumpkin puree, cinnamon and pumpkin pie spice and beat on medium until incorporated.

Place the heavy whipping cream in a medium bowl and beat on high until mixture begins to thicken, about 2 minutes.  Add the granulated sugar and beat on high until peaks begin to form and the texture resembles whipped cream.  Add the whipped cream in the cream cheese mixture and gently fold until combine.

Transfer to a serving dish.  Top with crumbled graham crackers and cinnamon.  Serve with pretzels, graham crackers, or pound cake.

Recipe source: A Lynsey Original

Strawberry Applesauce

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Jars filled with homemade, slightly chunky applesauce with flecks of warm cinnamon.  Now, my opinion, that is what fall is all about.  It’s a snack that’s so simple, delicious and one that takes me back to my childhood.

Applesauce is one of those recipes that’s basic and so easy to make.  I have fond memories from my childhood making apple and pear sauce with both my MaMaw and Grandma.  Some of our fondest times were in the kitchen and I believe that’s where part of my love and passion for cooking came from. 

I still love being in the kitchen and bringing smiles to people through food.  I believe Tucker is following in my footsteps, he loves to help whenever he can and I enjoy him being right by my side.  Another one of Tucker’s loves, applesauce.  He has been a fan of apples for as long as I can remember.  From the time he could reach and grab he’s been grasping for apples and nibbling a piece of one here and a piece of another there.  As he’s gotten older his love for apples and anything involving apples has grown.  I believe he’s probably one of the only kids that when he orders from Chic-fil-a prefers the grilled nuggets over the fried and applesauce over the fries. 

So when I decided to make a variation of traditional applesauce, it goes without saying that Tucker was ecstatic.  For this particular recipe I decided to incorporate two of his favorite foods; apples and strawberries.  This sauce comes together in no time and the end result is a slightly chunky, lightly sweet strawberry applesauce with a pretty pink hue.  If you’ve never made your own applesauce I would highly recommend it; it’s incredibly simple and you’re in control of the flavors, ingredients and even the texture.  This is a fun recipe that is great to get your kids and whole family involved in making.  Jars packed full of chunky applesauce would also make a perfect “welcome fall” gift for friends, family, neighbors, your kiddos classmates, and co-workers. 

Strawberry Applesauce

Yields about 2 1/2 Pints
Ingredients:

3 1/2 Pounds apples; cored, peeled and chopped (I used a mixture of Granny Smith, Honeycrisp, Gala and Fuji)
2 Tbsp apple cider (water can be substituted)
1 Pound strawberries, hulled and cut in half
Juice from a lemon (I used a meyer lemon)
3 Tbsp sugar*

Directions:

Place jars and canning lids in a pot of simmering water and boil on high for about 5 minutes.  Remove to a towel lined surface and set aside.

Place apples and cider in a heave bottomed saucepan and place over medium-low heat.  Allow apples to cook until tender, about 20-25 minutes.  Cooking time will depend on the type of apples. 

Meanwhile, place strawberries in a small saucepan over low heat and allow to simmer until tender, about 5 minutes, stirring occasionally.  Once the strawberries are tender, light mash and then press through a fine sieve (that is placed over a bowl) to remove most of the seeds.

Once the apples are tender transfer half of the mixture to a food processor and pulse until smooth.  Using a potato masher, mash the remaining apples until the most of the big chunks are removed.  Pour the pureed apples back into the saucepan along with the seeded strawberries.  Add sugar and lemon juice and return heat to medium-low.  Simmer the mixture until combined and slightly thickened, about 20 minutes.  Taste the sauce, add more sugar if necassary.

Place in sterilized jars and place lids on the jars.  Store in refrigerator and eat within 1-2 weeks.

To can them, bring a large pot of water to a rapid boil.  Carefully place the sealed jars in the water and boil for about 10 minutes.  Remove from water, carefully push the center of the lids to make sure they don’t pop and allow to cool.  If the lids pop they are not sealed, return jars to boiling water and repeat process.

*The sweetness of the sauce will vary depending on the apples used.  Start with a small amount of sugar and adjust accordingly.

Recipe source: A Lynsey Original

Goblin Goodies (Fall Trail Mix)

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Halloween is almost here, although if you look down the isles at pretty much any large retailer you’d think that Halloween and come and gone and was simply a thing of the past.  It’s amazing how baron all of the isles are that were so recently flooded with costumes, pumpkins, Halloween and fall décor.  Those empty spaces are quickly being filled with Christmas trees, wrapping paper and decorations.  Wow is all I can say.  Well, it may look like Christmas in the stores but I still have plenty of Halloween and fall recipes to share with you! 

I love trail mix and granola.  It’s easy to assemble, customizable and a great snack that is very portable.  I love playing with different flavor combinations and add-ins, the options are endless.  When the different seasons roll around and all the seasonal goodies start hitting the shelf my mind starts racing through all the options. 

This season is no different; when I saw the Halloween chocolate chips and candy corn hit those shelves I immediately snatched some up with full intentions of making some incredibly delicious and festive trail mix.  Mission accomplished!  This trail mix is not only packed full of fall goodies, but is equally as festive with all of the fall colors going on; yellow, orange, brown and cream.  It screams fall. 


Packed full of crunched up pretzels, salty peanuts, sweet candy corn, chocolate chips, crunchy pumpkin seeds and all drizzled with buttery caramel.  This is the ultimate fall trail mix.  It hits all the notes; sweet, salty, crunchy, and chewy.  This is a no bake snack that is incredibly simple to throw together. 

I love carrying a bag of this in my purse to snack on while I’m on the run, but it would also make a terrific party snack or festive favors.  Fill Halloween bags with this mix, tie up with a cute ribbon and attach a little tag.  This would be great for Halloween treats at your kid’s class parties, and if there’s a nut allergy or issue, simply eliminate!  This is a treat that will have every witch and mummy making their way to your door!

Goblin Goodies (Fall Trail Mix)

 
Ingredients:
 
1 Cup lightly salted peanuts
1 Cup pretzels, roughly chopped
1 3/4 Cup candy corn
3/4 Cup baked pumpkin seeds
1/2 Cup Halloween chocolate chips
1/3 Cup Kraft caramel melts
1/2 Tsp water
 
Directions:
 
Line a baking sheet with wax or parchment paper and set aside.
 
Spray a large bowl with non-stick cooking spray and add peanuts, pretzels, and pumpkin seeds and stir to combine.  Spray a spatula with non-stick cooking spray and set aside. 
 
Place caramels and water in a microwave safe bowl and heat in 25 second intervals, stirring after each interval, until melted.  Once the caramel is completely melted and smooth, pour over the mix and stir, using the prepared spatula.  Once the mixture is coated entirely, add the candy corn and chocolate chips and stir to combine.
 
Spread the mixture evenly on the prepared baking sheet and allow to set for at least an hour, until the caramel is dry.  Place in an airtight container to store.  Lasts for about 1-2 weeks.
 
Recipe source: A Lynsey Original 

Take 5 Granola Bars

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I have long been a fan of chewy granola bars.  I remember going to the grocery and constantly eyeing those chewy granola bars and asking my mom if we could pleeeaaase get a box of those tasty, delicious breakfast treats.  And she always agreed and allowed me to get a box to quench my craving.  Well, many years have passed since I frequented the grocery store with my mom, but I still have a weakness for those soft and chewy bars.  Spencer also shares a love for those, as well as Tucker.  Since we all have a weakness for them I decided it was about time to give the homemade version a whirl.

Now I believe the most popular flavor has to be the basic chocolate chip granola bar, but I wanted to amp the flavors up a bit so I decided to take some inspiration from my all-time favorite candy bar, Take-5, and use some of those ingredients in a granola bar.  These granola bars are incredibly easy to make and they are even no bake; just a few steps and a little time to allow them to set up and then you’re in business.

These granola bars are packed full of flavor; honey, peanut butter, pretzels and chocolate chips.  I mean, how could you go wrong with those flavors?  You’ve got your sweet, salty, chewy and crunchy.  All winners in my book!  These bars are a cinch to make, easily customizable to suite your tastes and a perfect snack to have on hand for those on-the-go breakfasts, road trips, or for an afternoon snack to quench that craving and get your through to supper! 

Take 5 Granola Bars

Ingredients:

1/4 Cup butter
1/3 Cup brown sugar
2 Tbsp honey
1/2 Cup peanut butter, divided (crunchy or creamy)
1/2 Cup pretzels, roughly chopped
1/3 Cup mini chocolate chips
2 Cups old fashioned oats
1 Cup rice cereal

Directions:

Place pretzels, oats and rice cereal in a large bowl and stir to combine.

Line a 9×13 pan with parchment paper, spray with non stick cooking spray and set aside.

Place butter, brown sugar and honey in a medium saucepan and place over medium heat.  Once the butter has melted, increase heat and bring to a bubble. Once the mixture has started bubbling, allow mixture to boil 1 1/2 minutes, stirring constantly.  Remove from heat, add 1/4 cup of peanut butter and stir to combine.  The peanut butter should be completely melted and incorporated.

Pour the mixture over the oat mixture and stir until all ingredients are completely coated.  Pour in the prepared pan, spread evenly.  Use an offset, or flat, spatula to press ingredients to the edges and corner of the pan.  Cover the mixture with a sheet of parchment or wax paper and press firmly to pack ingredients, remove top layer of parchment paper.  Sprinkle the chocolate chips evenly over the top of the bars, cover with parchment paper and press to pack in the chocolate chips. 

Melt the remaining 1/4 cup of peanut butter and drizzle over the bars.

Place the bars in the refrigerator and allow to chill until set, at least one hour.  Once the bars are set, remove from pan, cut and place into a air tight container.

Recipe source: A Lynsey Original

Back to the Basics: Crepes

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Crepes.  What are crepes, exactly?  Well, crepes are the French version of pancakes.  Whenever I hear someone describe crepes the first thing that pops into my head is Talladega Nights.  The bar scene where Ricky Bobby and Jean Girard get into a fight and Jean Girard wants Ricky Bobby to say “I love crepes”.  I know…silly, right?  But for some reason that scene is the first thing that comes to mind when I hear the word crepe.

Now that I’ve got that in your head, and now that you’re going to have to go watch the movie to see the scene, lets move on!  Isn’t it funny how food relates to so many things; memories, movies, and so on?The next thing that pops in my mind after Talledega Nights, is the French and their love for food.  They can make even the simplest of foods so incredibly sophisticated.  Who would ever think of a pancake being delicate?  The French.

In all reality, crepes truly are really thin pancakes.  They can be enjoyed how we enjoy the thicker, fluffier pancake but they can also be enjoyed by filling and topping them with various ingredients.  More times than not crepes are enjoyed as a breakfast food or even a dessert; being stuffed with fruits, sweet cheese, peanut butter and even nutella.  The options are endless.  The simple crepe is so versatile and has such a mild flavor that they can also be enjoyed with more savory foods and at lunch and supper. 

Crepes are a few simple ingredients that are combined and mixed together then cooked in a very hot saute pan.  Crepes are meant to be thin, making it easier to roll or fold them once they have been stuffed with whatever your heart desires.  They are rather simple to make, but it may take a few tries before you get that perfect thickness that you’re looking for.  I’ve made crepes several times and it still takes me one or two tries to get them exactly how I like them.  Once you find your rhythem you’ll be on a roll, making one right after another.  You’ll be a crepe making machine!         

Crepes

Ingredients:

1/2 Tsp vegetable oil
1 Cup all-purpose flour
1/4 Tsp salt
1 1/4 Cups whole milk
3 Large eggs
2 Tbsp unsalted butter, melted and cooled

Directions:

Place oil in a small skillet over low heat and let sit for 10 minutes.

Meanwhile, sift flour and salt together in a small bowl.  In a separate bowl combine milk and eggs and whisk to combine.  Pour half of the milk mixture into the flour mixture and stir to combine.  Add the melted butter and whisk to combine.  Finally, add the remaining milk and whisk to combine.

Use a paper towel and gently wipe any excess oil out of the pan and allow to heat an additional minute.

Pour 1/4 cup of the batter into the center of the heated pan.  Gently swirl the pan to spread the batter into an even layer to coat the entire surface.  Cook the crepes until the edges start to brown and the tops start to look dry.  Using a spatula, gently flip and cook for an additional 25-30 seconds. 

Place cooked crepes on a cooling rack and continue with the rest of the batter.

Recipe source: Bakeaholic Mama originally from America’s Test Kitchen

White Chocolate Cherry Granola

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Are you an early riser?  One that has plenty of time to get everything done that needs to be done before walking out the door and with time to spare?  Or are you one of those people that sleeps until the last possible minute before barreling out of bed after pushing the snooze for the umpteenth time, running around like a crazy person trying to get ready and run out the door to make it to work on time?

I am the early riser in my house.  I’m not a wake-up at the crack of dawn early rise, I mean I could definitely afford to get up a little bit earlier than I do but I am a early rise.  I don’t know if it’s necassarily by want that I’m the early riser, but I am the early riser in my house.  In the mornings I not only have time to get myself ready, but I have time to make smoothies for myself and Spencer as well as do a few odds and ends.  As much as I cringe as the sound of the alarm blaring, I do enjoy not running around like a chicken with my head cut off.  Having quick, and healthy options for breakfasts definitely helps to keep me on track to getting out the door in a timely manner.

Granola is one of those things I’m not only addicted to, but that I love having on hand.  While it’s a great option for breakfast, it’s also the perfect treat to have on hand for an afternoon snack or pick-me-up.  It’s so easy and transportable; put some in a plastic bag and toss it in your purse, keep some in a plastic container in the car for a snack on the go or for a treat to keep the kids hunger contained until you get home. 

Probably one of my favorite things about homemade granola is just how easy it is to make.  Not only is it incredibly easy, it’s also customizable.  You can make your own granola, control what goes in, and customize it to your tastes.  It’s also a fun snack to make with the younger “chefs” who love helping in any way possible.  Granola is that perfect thing to let the those little chefs have freedom in the kitchen and let their imagination go wild with flavor combinations.  While plain ol’ granola with a touch of honey and some nuts is delicious, the options are endless and there are tons of things that can be added to twist things up and turn that flavor up just one more notch.

This white chocolate cherry granola is just one of the many varieties of granola that you can make.  I love the combination of the tart cherries, sweet and crunchy granola and the hints of smooth white chocolate.  It’s amazing and so addicting.  It’s like candy.  The best part is it takes very little time to make.  I guess that’s one of the many reasons I love making my own granola; it’s fun and it’s so easy!  I highly recommend this granola, but I also encourage you to get adventurous and try some of your own, favorite flavor combos.  Once you make your first batch of granola, you won’t stop! 

White Chocolate Cherry Granola

Ingredients:

2 Cups old fashioned oats
3 1/2 Tbsp flax seeds
1/3 Cup almonds, roughly chopped
Pinch of salt
3 Tbsp raw honey
2 1/2 Tbsp unsalted butter
1 Tbsp apple juice
1 1/3 Cups dried cherries
2 ounces white chocolate
1/2 Cup white chocolate chips

Directions:

Preheat oven to 325.

In a large bowl combine oats, flax seeds, almonds and salt and stir to combine.  Set aside.  Spray a rimmed baking sheet with non-stick cooking spray and set aside.

Place honey, butter and apple juice in a small saucepan and place over low-medium heat and allow butter to melt.  Stir to combine.  Once the butter has melted, increase heat and bring to a bubble.  Once the mixture has started bubbling, allow mixture to boil 1 1/2 minutes, stirring constantly.  Remove from heat and pour over the oat mixture and stir to combine and until everything is fully coated.

Transfer to the prepared baking sheet and spread into an even layer.  Place in the preheated oven and bake for 20-25 minutes, until golden brown.  Stir mixture every 5-10 minutes.  Once the mixture is toasted remove from oven and allow to cool completely. 

Once the mixture has cooled add the dried cherries and toss to combine.  Melt the white chocolate in the microwave, stirring every 10 seconds, and drizzle over the granola.  Let chocolate set, until cool, then stir the granola to coat in the white chocolate.  Allow chocolate to dry, add chocolate chips and toss to combine.  Store in airtight containers for up to two weeks.

Recipe source: A Lynsey Original

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