White Chocolate-Cranberry Crispy Treats

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.

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

Marshmallow Topping: In a medium saucepan, melt 1 tablespoon butter over low heat. Add in 1-1/2 cups tiny marshmallows, stirring until melted.