White Chocolate-Cranberry Crispy Treats

cranberry and white chocolate crispy treats
Photo: Blaine Moats
Prep Time:
30 mins
Stand Time:
1 hrs
Total Time:
30 mins
Servings:
48
Yield:
48 bars

Ingredients

  • ¼ cup butter

  • 5 cup tiny marshmallows

  • teaspoon ground nutmeg or ground cinnamon

  • 6 cup crispy rice cereal

  • 1 cup white baking pieces

  • ¾ cup dried cranberries

  • ½ cup finely chopped pecans or walnuts, toasted

  • 1 recipe Marshmallow Topping (see recipe below) (optional)

  • Chopped pecans or walnuts, toasted (optional)

Marshmallow Topping

  • 1 tablespoon butter

  • 1 ½ cup tiny marshmallows

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.

Marshmallow Topping

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

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

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