LernerCohen Healthcare
Recipe of the Week
December 31st – January 4th, 2008
Chocolate Crunch
Eat alone or sprinkle over yogurt, fresh fruit, or ice cream.  Store in an airtight container for up to one week, or freeze for up to one month. 
Yield:  about 8 cups; serving size:  ½ cup
·        Cooking spray
·         3 cups regular oats
·        1 cup oven-toasted rice cereal (such as Rice Krispies)
·        ½ cup packed brown sugar
·        1/3 cup chopped pecans
·        ½ teaspoon salt
·        ¼ teaspoon ground cinnamon
·        ¼ cup honey
·        2 tablespoons canola oil
·        1 teaspoon vanilla extract
·        2 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped
·        ½ cup dried cranberries
Preheat oven to 300°. 
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° for 20 minutes, stirring after 10 minutes.  Cool completely on pan; stir in cranberries. 
Nutrition Facts Per Serving
Calories:  168
Protein:  2.6 g
Carbohydrates: 28.1 g
Total fat:  5.9 g
Saturated Fat:  1.1 g
Fiber:  2 g
Cholesterol:  0 mg
Sodium:  77 mg
                                                          Brought to you by: Gretchen Heggerick, MSRD
                                                                        Cooking Light, December 2007.