Cranberry Nut Crunch Cookies
"A very easy, no bake cookie recipe that my whole family and neighbors love. I let my 3- and 4-year-old help out because it's virtually goof proof!"
1 lb. package Almond bark
1 cup dried cranberries (Craisens)
1 cup crunchy peanut butter
1 1/2 cup mini marshmallows
3 cup rice crispy cereal
1/2 cup chopped nuts (I usually use almonds or pecans)
1 teaspoon cinnamon and 1/4 teaspoon ground nutmeg (optional)
1/2 cup plain shredded coconut (optional)
Yield: 2 dozen cookies
1. Slowly melt Almond Bark in a glass bowl. Start out microwave on full power for 1 minute, then 30-second, and then 10-second intervals, stirring and scraping the sides of the bowl with the spatula between each one. Heat until fully melted.
2. Add peanut butter and mix well. (Optional: add the coconut, cinnamon, and nutmeg.)
3. Slowly add cereal one cup at a time until everything is evenly coated.
4. Use a spoon to dollop mounds of the mixture onto the wax paper covered cookie sheets. Put them in the refrigerator or outside for 15 to 20 minutes to set.