Chocolate Crunch (Cooking Light)

• cooking spray
• 3 cups oats
• 1 cup oven-toasted crispy 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, finely chopped (60 to 70% cocoa)
• 1/2 cup dried cranberries

1. Preheat oven to 3oo degrees.
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 degrees for 20 minutes, stirring after 10 minutes. Cool completely on pan; stir in cranberries.

cooking spray, oats, rice cereal, brown sugar, pecans, salt, ground cinnamon, honey, canola oil, vanilla, bittersweet chocolate, cranberries

Taken from www.food.com/recipe/chocolate-crunch-cooking-light-287688 (may not work)