Chocolate-Cranberry Crunch

• Cooking spray
• 3 cups old-fashioned rolled oats
• 1 cup crispy wheat cereal squares
• 1/2 cup packed light 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 semisweet chocolate, finely chopped
• 1/2 cup sweetened dried cranberries

1. Preheat oven to 300u0b0.
2. Line a jelly-roll pan with parchment paper. Coat parchment with cooking spray.
3. Combine oats and next 5 ingredients in a large bowl. Combine honey and canola oil in a small saucepan. Cook over low heat 2 minutes or until warm. Remove from heat. Add vanilla and chocolate, stirring with a whisk until smooth. Gently stir chocolate mixture into oat mixture.
4. Spread chocolate mixture onto prepared pan. Bake at 300u0b0 for 28 minutes, stirring twice. Cool completely in pan on a wire rack. Stir in cranberries. Store in an airtight container for up to 1 week.
5. Young Chefs can:
6. Pour measured oats, cereal, and nuts into bowl
7. Measure dried cranberries
8. Older Chefs can:
9. Measure oats, cereal, brown sugar, and pecans
10. Spread chocolate-oat mixture onto pan

cooking spray, oldfashioned, crispy wheat cereal squares, brown sugar, pecans, salt, ground cinnamon, honey, canola oil, vanilla, chocolate, cranberries

Taken from www.myrecipes.com/recipe/chocolate-cranberry-crunch (may not work)