Lightly grease a 13 x 9 inch baking pan; set aside.

In a 4 - 5 quart saucepan, melt 1/4 cup butter over low heat.

Add 5 cups of tiny marshmallows, stirring until melted.

Stir in 1/8-1/4 teaspoon of ground nutmeg or cinnamon.

Add in 6 cups of crispy rice cereal, white chocolate baking pieces, dried cranberries, and pecans, stirring until combined.

Scoop mixture into prepared pan.

With the back of a greased spoon, press mixture evenly in pan.

For Marshmallow Topping: in a medium saucepan, melt 1 tablespoon butter over low heat; add in 1 1/2 cups tiny marshmallows, stirring until melted.

Drizzle topping over cereal bars; may sprinkle with additional nuts, if desired.

Let stand for 1 hour before serving.

Cut into 48 bars.

To store: layer bars between sheets of waxed paper in an airtight container; cover.

Store at room temperature for up to 3 days.