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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
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. 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. 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 for up to 3 months.