Dessert made from breakfast cereals with nuts and dried fruits

Ingredients:

• 4 tbsp unsalted butter, plus extra for greasing the pan
• 1 packet (280 g) mini marshmallows
• 6 cups toasted rice cereal, such as Rice Chex
• 0.5 cups salted toasted almonds, coarsely chopped
• 0.5 cup raisins, dried cranberries or cherries
• 1/4 cup salted toasted sunflower seeds
• 0.5 cups coated chocolate candies, such as M&M's
• Special equipment: 1 pan for 24 mini-muffins or 2 pans for 12 mini-muffins

Preparation:

1. Grease a dry 1/4 cup measuring cup and the wells of a muffin tin with butter.
2. In a large saucepan over medium heat, melt the butter. Add the marshmallows and a large pinch of salt and cook, stirring occasionally, until the marshmallows are completely melted, about 5 minutes. Remove from heat. Add the oats, almonds, raisins, and sunflower seeds and stir with a rubber spatula, scraping down to the bottom, until the cereal is completely coated with marshmallows. Let the mixture cool for a few minutes, then quickly stir in the candies.
3. Using the prepared measuring cup, spoon the mixture into the molds. Carefully shape each portion into a dome. Let set at room temperature for about 30 minutes. Store dessert at room temperature in a tightly sealed container for up to 3 days..