White Chocolate Crispy Rice Balls with Cranberries and Pecans

Ingredients                                                        

1/2 cup unsalted butter plus more for coating hands

5 cups miniature marshmallows

1/2 teaspoon ground cinnamon or nutmeg

6 cups crispy rice cereal

1 cup white baking chips

1/2 cup dried cranberries (not cranraisins)

1/2 cup toasted finely chopped pecans or walnuts

18 ounces good quality white chocolate

1 Tablespoon Crisco shortening (may need a bit more)

Toppings: colored sugars, chopped peppermint, finely chopped toasted pecans or walnuts, pistachio pieces, freeze dried raspberry dust      

Preparation

1. Line a large baking sheet with waxed paper or parchment paper; set aside.
2. In a large glass bowl, melt butter in a microwave (Alternately, use a large saucepan on the stove top.)
3. Add in miniature marshmallows and melt in 15 second intervals, stirring between each until the marshmallows are completely melted.
4. Stir in cinnamon or nutmeg.
5. Working quickly, add crispy rice cereal, baking chips, cranberries and pecans to marshmallow mixture, stirring until thoroughly combined.
6. Using a small ice cream scoop for equal portions and buttered hands, firmly compress the rice mixture into 1 1/2-inch balls. Place on baking sheet.
7. Refrigerate the balls 4 hours or overnight.
8. In a small double boiler, melt the white chocolate with 1 Tablespoon Crisco shortening, stirring until completely smooth. May add additional shortening a small amount at a time to make a smooth chocolate coating.
9. Working quickly in small batches, roll the chilled rice balls in the white chocolate, turning gently with a fork.
10. Transfer to waxed paper-lined baking sheet and sprinkle with desired topping.
11. Place baking sheet in the refrigerator 1 hour before transferring to an airtight container or packaging as gifts.
12. May be stored at room temperature up to 3 days or refrigerated up to 3 weeks.

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