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White Chocolate-Cranberry Crispy Treats

Makes: 48 servings Yield: 48 bars
Prep 30 mins Stand 1 hr
White Chocolate-Cranberry Crispy Treats
  • 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)

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
  • Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.
Marshmallow Topping
Bake 300°F 20 mins  or until crisp and golden
  • 1  tablespoon  butter
  • 1 1/2  cups  tiny marshmallows

1. In a medium saucepan, melt butter over low heat. Add marshmallows, stirring until melted.

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