1. Melt butter in a large saucepan over low heat. Add marshmallows, and cook, stirring constantly, 4 to 5 minutes or until melted and smooth. Remove from heat.
2. Stir in cereal and 1 cup cranberries until well coated.
3. Press mixture into a 13- x 9-inch baking dish coated with cooking spray. Chop remaining 1/4 cup cranberries, and sprinkle on top. Let stand 10 to 15 minutes or until firm. Cut into 24 bars.
Cinnamon-Pecan Crispy Bars: Place 1/3 cup pecan halves, chopped, in a single layer on a shallow pan. Bake at 350° for 8 to 9 minutes or until toasted, stirring once after 5 minutes. Prepare Whole Grain Marshmallow Crispy Bars as directed through Step 2. Press mixture as directed into baking dish coated with cooking spray. Sprinkle with toasted pecans and 1 tsp. ground cinnamon. Proceed with recipe as directed.
Per bar: Calories 142; Fat 2.9g (sat 1g, mono 0.9g, poly 0.4g); Protein 2.7g; Carb 27.9g; Fiber 1.9g; Chol 4mg; Iron 0.7mg; Sodium 22mg; Calc 10mg.
Note: For testing purposes only, we used Kashi GOLEAN Crunch! cereal.