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Submitted by: Melody Taynor from Everett, WA
Originally shared on the web 07/29/2015

3-oz. pkg. microwave popcorn, popped
3/4 c. white chocolate chips
3/4 c. sweetened dried cranberries
1/2 c. sweetened flaked coconut
1/2 c. slivered almonds, coarsely chopped
10-oz. pkg. marshmallows
3 T. butter

Line a 13"x9" baking pan with aluminum foil; spray lightly with non-stick vegetable spray. Toss together popcorn, chocolate chips, cranberries, coconut and almonds in a large bowl; set aside. Melt marshmallows and butter in a saucepan over medium heat; stir until smooth. Pour over popcorn mixture and toss to coat completely; quickly pour into prepared pan. Lay a sheet of wax paper over top and press down firmly. Chill for 30 minutes, or until firm. Lift bars from pan, using foil as handles; peel off foil and wax paper. Slice into bars and chill an additional 30 minutes. Makes 16.