Categories: Cookies, Dessert

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

1. Lightly grease a 13 × 9 inch baking pan; set aside.

2. In a 4 – 5 quart saucepan, melt butter over low heat.

3. Add in marshmallows, stirring until melted.

4. Stir in desired amount of nutmeg.

5. Add in rice cereal, white chocolate baking pieces, dried cranberries, and pecans, stirring until combined.

6. Scoop mixture into prepared pan.

7. With the back of a greased spoon, press mixture evenly in pan.

8. Marshmallow Topping: in a medium saucepan, melt butter over low heat; add in marshmallows, stirring until melted.

9. Drizzle topping over cereal bars; may sprinkle with additional nuts, if desired.

10. Let stand for 1 hour before serving.

11. Cut into 48 bars.

12. To store: layer bars between sheets of waxed paper in an airtight container; cover.

13. Store at room temperature for up to 3 days.

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