Dessert made from breakfast cereals with honey and nuts

Ingredients:

• 4 tbsp unsalted butter, plus extra for greasing the pan
• 1 packet (280 g) mini marshmallows
• 1 tbsp. honey
• 0.5 cup almond paste
• 1 tsp vanilla extract
• 3 cups honey oatmeal breakfast cereal
• 3 cups honey puffed wheat
• 1.5 cups mixed salted nuts, coarsely chopped

Preparation:

1. Line a 22x32cm baking pan with enough foil to leave a 5cm overhang on all sides. Grease the foil with butter.
2. In a large saucepan over medium heat, melt the butter. Add the marshmallows and honey and cook, stirring occasionally, until the marshmallows are completely melted, about 5 minutes. Remove from heat and stir in the almond paste and vanilla extract. Add the rolled oats, puffed wheat, and 1 cup chopped nuts. Stir with a rubber spatula, using the bottom of the pan to coat evenly.
3. Transfer to the prepared baking dish and spread into an even layer. Sprinkle with the remaining 1/2 cup chopped nuts and press them in with the bottom of a measuring cup. Let sit at room temperature until set, about 30 minutes. Cut into 24 bars. Store at room temperature in a tightly sealed container for up to 3 days..