Christmas Popcorn Bars

6 Cups Puffed Corn Cereal

1 Cup Dried Cranberries

3/4 Cup Shelled, Unsalted Pistachios, Toasted

1/2 Cup Vegan White Chocolate Chips, Divided

1 Tablespoon Non-Dairy Margarine or Coconut Oil, Melted

1 Cup Light Corn Syrup or Light Agave Nectar

1 Cup Granulated Sugar

1/4 Teaspoon Salt

1 Teaspoon Vanilla Extract

Pour the cereal, cranberries, pistachios, and half of the white chocolate chips into a very large bowl and set it aside, but keep it near the stove for easy access.

Lightly grease an 8 x 8-inch square baking pan. Set a saucepan over medium heat and add in the margarine or coconut oil, along with the corn syrup or agave, sugar, and salt stirring just to moisten all of the dry sweetener. From this point on, resist the temptation to stir the mixture, but swirl the pan gently instead to mix. This will prevent large sugar crystals from forming.

Allow the syrup to cook until it bubbles up vigorously and becomes frothy. Reduce the heat slightly so that it's at a steady but low boil and cook for about 5 minutes. Turn off the stove

and stir in the vanilla. Pour the hot sugar mixture over your waiting cereal and mix-ins, carefully but quickly fold it in using a wide spatula. Transfer the sticky cereal into your prepared pan, and press gently using the spatula so that it evenly fills the space. Sprinkle the remaining white chocolate chips over the top, pressing them in gently so they adhere.

Let cool completely before turning the whole sweet block out and slicing into bars.

Makes 12 - 16 Bars

©Hannah Kaminsky