Ingredients
- 10 cups tiny marshmallows
- 6 Tbsp butter, cut up
- 8 cups crisp rice cereal
- 1 cup dried cranberries
- ¾ cup chopped pistachio nuts
How to Make It
- Butter the inside of a 4- to 6-quart slow cooker. In the prepared cooker combine marshmallows and the butter.
- Cover and cook on low-heat setting about 1-½ 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 ¼-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.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 111 kcal Calories from Fat: 36 kcal |
|
% Daily Value*
|
| Total Fat 4 g 11% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 6 mg 2% |
Sodium 62 mg 1% |
carbohydrates 20 g 15% |
Sugars 11 g 12% |
Protein 1 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |