Ingredients
- 1/4 cup butter
- 5 cups tiny marshmallows
- 1/8-1/4 teaspoon ground nutmeg or ground cinnamon
- 6 cups crispy rice cereal (Rice Krispies)
- 1 cup white chocolate, baking pieces
- 3/4 cup dried cranberries
- 1/2 cup finely chopped pecans, toasted (or walnuts)
- Marshmallow Topping:
- 1 tablespoon butter
- 1 1/2 cups tiny marshmallows
Directions
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Lightly grease a 13 × 9 inch baking pan; set aside.
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In a 4 – 5 quart saucepan, melt butter over low heat.
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Add in marshmallows, stirring until melted.
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Stir in desired amount of nutmeg.
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Add in rice cereal, white chocolate baking pieces, dried cranberries, and pecans, stirring until combined.
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Scoop mixture into prepared pan.
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With the back of a greased spoon, press mixture evenly in pan.
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Marshmallow Topping: in a medium saucepan, melt butter over low heat; add in marshmallows, stirring until melted.
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Drizzle topping over cereal bars; may sprinkle with additional nuts, if desired.
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Let stand for 1 hour before serving.
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Cut into 48 bars.
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To store: layer bars between sheets of waxed paper in an airtight container; cover.
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Store at room temperature for up to 3 days.