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Preheat oil in a large, heavy pot over medium-high heat. Line a baking sheet with parchment paper. Pierce each candy bar with a pop stick, place on the prepared baking sheet, and refrigerate 30 minutes. Whisk all batter ingredients until little to no lumps remain. One at a time, dip chilled candy bars in batter and coat well.
Drop generous teaspoons of the dough onto the prepared baking sheet and roll each one into a ball. Place a lollipop stick in the center of each ball. Place the chocolate chips in a microwave-safe bowl and microwave, stirring once or twice, for 60 to 90 seconds, until melted.
Preheat the oven to 325°F. In a cold cast-iron skillet over medium heat, combine the oats with 3 tablespoons of the vegetable oil, stir to coat the oats thoroughly with oil, and toast until fragrant and dry, about 20 minutes, stirring occasionally.
Place the squash, cavity side up, on a large rimmed baking sheet. Pour 1/4 cup of water onto the bottom of the sheet (to help the squash steam a bit). Cover the baking sheet fully with tin foil, set it on the middle oven rack, and bake for about 1 hour, until you can stick a fork in ’em.
Stack leftover cooled waffles with a sheet of parchment paper in between each one, then place in an airtight container and freeze for up to 1 month. Recipe courtesy of Allergy-Friendly Food for Families: 120 Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Soy-Free Recipes Everyone Will Enjoy from the editors of Kiwi Magazine/Andrews McMeel ...
Heat the oven to 400°F. Cut the stick of butter into chunks. Grease a baking sheet with more butter. Put all the ingredients in a food processor and pulse several times; as soon as the mixture resembles coarse meal, stop.
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