Chocolate Crunch

Ingredients

• Cooking spray
• 3 cups regular oats
• 1 cup oven-toasted rice cereal (such as Rice Krispies)
• 1/2 cup packed brown sugar
• 1/3 cup chopped pecans
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup honey
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 2 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped
• 1/2 cup dried cranberries

Preparation

1. Preheat oven to 300°.
2. Cover a jelly-roll pan with parchment paper. Coat parchment paper with cooking spray.
3. Combine oats, rice cereal, brown sugar, chopped pecans, salt, and ground cinnamon in a large bowl.
4. Combine honey and canola oil in a small saucepan over low heat; cook 2 minutes or until warm. Remove from heat. Add vanilla and chocolate; stir with a whisk until smooth. Pour chocolate mixture over oat mixture. Lightly coat hands with cooking spray. Gently mix chocolate mixture and oat mixture until combined. Spread oat mixture onto prepared jelly-roll pan. Bake at 300° for 20 minutes, stirring after 10 minutes. Cool completely on pan; stir in cranberries.