Accompanied by the "Local farmer's crop Pops!" story in the 10-09 edition
Makes 12 bars
8 cups popped popcorn
1 1/2 cups old-fashioned rolled oats
1 cup dried blueberries
1/2 cup pomegranate seeds
1/2 cup whole natural almonds, toasted and coarsely chopped
2/3 cup honey
2/3 cup light brown sugar
2 tablespoons butter or margarine
6 ounces bittersweet chocolate, melted
Line 13x9-inch pan with foil; spray with cooking spray.
Combine popcorn, oats, blueberries, pomegranate seeds and almonds in large bowl.
Combine honey, brown sugar and butter in small saucepan; cook over low heat to boiling; boil 2 minutes. Pour over popcorn mixture and mix thoroughly.
Using damp hands, press mixture firmly into prepared pan. Refrigerate until firm, about 2 hours. Cut into 12 bars.
Dip bottoms of bars into melted chocolate. Place on wax paper-lined pan; refrigerate until ready to serve. Store in tightly covered container in refrigerator.
-- The Popcorn Board
