• 1 (1-lb) package almond bark
• 1 cup dried cranberries
• 1 cup crunchy peanut butter
• 1 1⁄2 cups mini-marshmallows
• 1⁄2 cup chopped nuts (pecans or almonds)
• 1 tsp cinnamon (optional)
• 1⁄4 tsp ground nutmeg (optional)
• 1⁄2 cup plain shredded coconut (optional)
• 3 cups rice crispy cereal

CORRECTION: Shani Dutton suggests using vanilla almond bark instead of chocolate almond bark as pictured.

1. Place bark in a microwave-safe medium bowl. Heat for 1 minute, then stir and scrape. Heat for 30 seconds; stir and scrape. Continue at 10-second intervals until fully melted.

2. Mix in the cranberries, peanut butter, marshmallows, nuts, and any optional ingredients, if desired. Slowly add cereal 1 cup at a time, until evenly coated. You can add a little less or a little more, depending on how crunchy you want the cookie.

3. Dollop mounds of the mixture onto wax-paper–covered cookie sheets. Place in the refrigerator or a cool place for 20 minutes to set before eating. Store between layers of wax paper in the refrigerator, or freeze up to 3 months.