Chocolate Crunch

Ingredients

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

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• whisk

Directions

1. Preheat oven to 30
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.
5. Remove from heat.
6. Add vanilla and chocolate; stir with a whisk until smooth.
7. Pour chocolate mixture over oat mixture. Lightly coat hands with cooking spray. Gently mix chocolate mixture and oat mixture until combined.
8. Spread oat mixture onto prepared jelly-roll pan.
9. Bake at 300 for 20 minutes, stirring after 10 minutes. Cool completely on pan; stir in cranberries.