Recipe courtesy Orville Redenbacher’s (readyseteat.com)

4 cups (1 L) crispy corn cereal squares

1 cup (250 mL) tiny white chocolate chips

1 Tbsp. (15 mL) vegetable oil

8 drops red food colouring

4 cups (1 L) salted popcorn

2 cups (500 mL) tiny pretzel twists, broken into pieces

½ cup (125 mL) creamy peanut butter

¾ cup (175 mL) confectioners’ sugar

½ cup (125 mL) dried cranberries

Line shallow baking pan with parchment paper.

Place cereal in large bowl; set aside. Place white chocolate chips and oil in small microwave-safe bowl. Microwave on HIGH 30 seconds; stir. Microwave on HIGH 30 seconds more or until softened; stir until completely melted. Add food colouring; stir until blended. Spoon mixture over cereal; stir until well coated. Spread cereal mixture on pan, separating pieces. Refrigerate 5 minutes or until firm.

Combine popped corn and pretzel pieces in an extra-large bowl. Place peanut butter in small microwave-safe bowl; microwave on HIGH 30 seconds or until melted. Drizzle peanut butter over popcorn mixture; toss to coat. Place confectioner’s sugar in large resealable food storage bag. Add popcorn mixture; shake to coat. Place popcorn mixture and coated cereal in large serving bowl. Add cranberries; toss gently to combine. Store leftovers in tightly sealed container.