• ¼ cup almond butter or natural peanut butter
• ¼ cup honey
• 2 tbsp brown sugar
• 2 tbsp vegetable oil
• ¼ tsp salt
• ¼ tsp cinnamon
• 2/3 cup GF large-flake oats
• ½ cup chopped pecans
• ½ cup chopped dates
• 1/3 cup ground or finely chopped hazelnuts
• 1 egg white

1. In saucepan, bring almond butter, honey, brown sugar, oil, salt and cinnamon to a boil over medium heat, stirring until the sugar is dissolved, about 1 minute. Allow to cool slightly.
2. Meanwhile, in a bowl, combine oats, pecans, dates and hazelnuts. Set aside.
3. Whisk egg white into honey mixture in pot; fold in oat mixture until evenly coated.
4. Press firmly into an 8 inch square cake pan lined with parchment paper.
5. Bake at 325F until golden brown, about 20 minutes.
6. Let cool in pan for about 30 minutes, then refrigerate for about 1 hour. Cut into bars and serve.

• 20 oz. milk chocolate or semi-sweet chips
• 2 cups unsalted peanuts
• 2 cups coarsely crushed ripple potato chips

1. Melt chocolate, then add peanuts and potato chips
2. Put on wax-paper lined cookie sheets.
3. Put into refrigerator to cool, then break into pieces and serve.