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Ingredients

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Directions

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  • In a large bowl, combine popcorn, white-chocolate chips, cranberries, coconut and almonds. Toss to blend evenly.

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  • Line a 13 x 9 x 2-inch baking pan with nonstick foil.

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  • In a medium-size saucepan, over medium heat, melt marshmallows and butter. Stir until smooth. Pour over popcorn mixture; stir to coat completely.

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  • Quickly pour mixture into prepared pan. Place a sheet of waxed paper over top of mixture. Press down until top is level, compressing mixture slightly. Refrigerate at least 30 minutes, or until firm.

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  • Use foil to lift bar completely from pan. Cut lengthwise in half, then each piece crosswise into 8 pieces for 16 bars total. Makes 16 bars.

Nutrition Facts

190 calories; total fat 8g; saturated fat 4g; cholesterol 8mg; sodium 51mg; carbohydrates 28g; fiber 2g; protein 2g.

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