Cranberry Oat Cereal Bars
Nonstick cooking spray 4 Tbsp. unsalted butter 1 bag (10 ounces) marshmal- lows
1/2 tsp. salt
6 cups toasted oat cereal (such as Cheerios)
1 cup dried cranberries, or raisins
Spray a 10-by-15-inch rimmed baking sheet with cook- ing spray. Line with waxed paper; spray paper with cooking spray, and set aside.
Crunchy Carmel Corn
4 Tbsp. butter, plus more for baking sheet
Maple Nut Granola
3 1/2 cups old-fashioned rolled oats 1/4 cup chopped pecans 1/4 cup chopped almonds 1/4 tsp. coarse salt 5 tsp. vegetable oil 5 Tbsp. pure maple syrup 1/2 tsp. pure vanilla extract
Preheat oven to 325 degrees. In a large bowl, toss together oats, pecans, almonds, salt, vegetable oil, maple syrup, and vanilla extract. Spread oat mixture on a rimmed baking sheet. Bake until golden brown, 25 to 30 min- utes, rotating sheet halfway through. Let cool completely.
10 cups plain unsalted popped (from 1/2 cup kernels or a 3.3-ounce bag microwave popcorn
1 cup cashews, coarsely chopped (optional)
1/2 cup packed light-brown sugar
Coarse salt
Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn
in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
In a small saucepan, bring but-
ter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss. Spread popcorn evenly on pre- pared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.
In a large saucepan, melt butter over medium heat. Add marshmal- lows and salt; cook, stirring occa- sionally, until marshmallows have melted, about 5 minutes. Remove from heat, and stir in cereal and dried cranberries.
Immediately transfer mixture to prepared baking sheet. Using a spatula (or your fingers) coated with cooking spray, press in quickly and firmly. Let cool, about 1 hour; cut into 24 bars (3 rows lengthwise by 8 rows crosswise).
Ants on a Log
3 Tbsp. reduced-fat cream cheese
2 celery stalks, trimmed 1/4 cup assorted small dried fruit (such as cherries, cran- berries, raisins, or currants)
Spread cream cheese inside the hollow of each celery stalk. Arrange dried fruit on top, and cut celery in half.
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