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

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

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

  • 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.

  • 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; 8 g total fat; 8 mg cholesterol; 51 mg sodium. 28 g carbohydrates; 2 g protein;