Chocolate Crunch (Cooking Light) - cooking recipe

Ingredients

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

Preparation

Preheat oven to 3oo degrees.
Cover a jelly roll pan with parchment paper. Coat parchment paper with cooking spray.
Combine oats, rice cereal, brown sugar, chopped pecans, salt and ground cinnamon in a large bowl.
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.