Chocolate Crunch
Carl Kleinebecker
ingredients
- 3 cups regular oats
- 1 cup Cheerios
- 1/2 cup brown sugar
- 1/3 cup slivered almonds
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup honey
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 ounces bittersweet chocolate, finely chopped
- 1/2 cup dried cranberries
directions
- 1
Preheat oven to 300
- 2
In a large bowl, toss together oats, Cheerios, brown sugar, slivered almonds, salt and cinnamon.
- 3
In a small saucepan, stir together honey and canola oil - cook until warm over low heat, about 2 minutes. Remove from heat - stir in vanilla and chocolate until smooth. Drizzle over the oat mixture - coat hands lightly with olive oil spray and gently mix chocolate mixture and oat mixture until combined. Scoop out the mixture onto a large baking sheet lined with a silpat or parchment paper - spread to an even layer.
- 4
Bake for 20 to 30 minutes, stirring every 10 minutes. Remove and stir in cranberries - place on a wire rack until it has cooled completely.
notes
From the kitchen of Culinary in the Country
Source: Carl Kleinebecker
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