Crispy Peanut Butter Marshmallow Squares

When being prepared these smell and taste like peanut butter fudge. When I made these I added 1 scoop of protein powder to bump the protein factor. I left out the raisins, peanuts, seeds and salt at the request of my family. I did use margarine in place of butter. I think prepared as directed these would be good for a hiker. This came off a package of marshmallows from Walmart.

• Ready In: 15 mins
• Serves: 24
• Yields: 24 squares

Ingredients

• 6  cups  crisp rice cereal
• 1  cup raisins
• 1  cup unsalted peanuts
• 1  cup unsalted sunflower seeds
• 3⁄4 cup  smooth peanut butter
• 1⁄2 cup butter, at room temperature
• 10  ounces marshmallows
• 1  teaspoon salt
• 1  teaspoon vanilla extract

Directions

1. In large bowl stir together cereal, raisins, peanuts and sunflower seeds until combined; set aside. In heavy 5-quart pot, combine peanut butter and butter.
2. Place over low to medium-low heat and stir until melted and well blended. Add marshmallows and salt; stir until melted and well blended. Remove from heat and stir in vanilla. Immediately add cereal mixture and quickly stir until cereal is well coated.
3. Using lightly buttered spatula, quickly spread mixture evenly and firmly in greased 13x9"-inch baking pan. Let stand in pan on rack until completey cool. Cut into 2x2"-inch squares.
4. Make ahead: Cover pan with foil and store at room temperature for up to 3 days.