White Chocolate-Cranberry Crispy Treats

By Nanadi-2

Ingredients

• 1/4 1/4
• cup butter
• 5 5
• cups tiny marshmallows
• 1/8 1/8
• teaspoon ground nutmeg or ground cinnamon
• 6 6
• cups crispy rice cereal
• 1 1
• cup white baking pieces
• 3/4 3/4
• cup dried cranberries
• 1/2 1/2
• cup finely chopped pecans or walnuts, toasted
• 1 1
• recipe Marshmallow Topping (see recipe below) (optional)
• Chopped pecans or walnuts, toasted (optional)
• Marshmallow Topping
• 1 1
• tablespoon butter
• 1 1/2 1 1/2
• cups tiny marshmallows

Details

Adapted from bhg.com

Preparation

Step 1

Lightly grease a 13x9x2-inch baking pan; set aside. In a 4- to 5-quart saucepan, melt butter over low heat. Add marshmallows, stirring until melted. Stir in nutmeg. Add crispy rice cereal, white baking pieces, dried cranberries, and the 1/2 cup finely chopped pecans, stirring until combined.
Scoop mixture into prepared pan. With the back of a greased spoon, press mixture evenly into pan.

Marshmallow Topping
In a medium saucepan, melt butter over low heat. Add marshmallows, stirring until melted.
If desired, drizzle with Marshmallow Topping and sprinkle with additional chopped pecans. Let stand for 1 hour before serving. Cut into bars. Makes 48 bars.

From the Test Kitchen

Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.