Slow Cooker Crispy Treats
Ingredients
Butter
10 cups tiny marshmallows
6 tablespoons butter, cut up
8 cups crisp rice cereal
1 cup dried cranberries
¾ cup chopped pistachio nuts
Directions
Butter the inside of a 4- to 6-quart slow cooker. In the prepared cooker combine marshmallows and 6 tablespoons butter.
Cover and cook on low-heat setting about 1-1/2 hours or until mixture is melted and smooth, stirring every 30 minutes. Add cereal, dried cranberries, and pistachios, stirring gently to coat evenly.
Using a buttered 1/4-cup cookie scoop or buttered hands, shape mixture into 36 balls; place on a buttered sheet of foil. Let stand at room temperature until firm and no longer sticky.
