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White Chocolate-Cranberry Crispy Treats
Ingredients
-
1/4
cup butter
-
5
cups tiny marshmallows
-
1/8
- 1/4
teaspoon ground nutmeg or ground cinnamon
-
6
cups crispy rice cereal
-
1
cup white baking pieces
-
3/4
cup dried cranberries
-
1/2
cup finely chopped pecans or walnuts, toasted
-
1
recipe Marshmallow Topping (see recipe below) (optional)
-
Chopped pecans or walnuts, toasted (optional)
Directions
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.
2. Scoop mixture into prepared pan. With the back of a greased spoon, press mixture evenly into pan. 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
- Storage Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.
Marshmallow Topping
Ingredients
-
1
tablespoon butter
-
1 1/2
cups tiny marshmallows
Directions
In a medium saucepan, melt butter over low heat. Add marshmallows, stirring until melted.
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