Cranberry-Nut Crunch Drops

Ingredients:
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 almonds
3 cups rice crispy cereal
1/2 cup shredded coconut (optional)
1 tsp cinnamon (optional)
1/3 tsp ground nutmeg (optional)

1. Place bark in a microwave-safe medium bowl. Heat for 1 minute, then 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.
(Makes 2 dozen)

*This no-bake recipe was a hit...and it was quick!
From Parenting magazine.