These versions of the bake-sale treat use healthy brown rice, almonds and dried fruit for added fiber and nutrients.

6 cups puffed brown rice cereal
2 tablespoons butter, plus more for the pan
1 tablespoon honey
2 tablespoons creamy peanut butter
4 cups mini marshmallows
¾ cup sliced or slivered almonds, toasted
1 cup dried fruit in any combination, such as golden raisins or dried cranberries

Preheat oven to 425˚F. Lightly coat the inside of a 13- by 9-inch metal pan with butter and set aside.

Spread puffed rice on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally.

Meanwhile, in a large mixing bowl (preferably glass or metal) set over a pot of simmering water, melt the 2 tablespoons of butter. Add honey, peanut butter and marshmallows and stir until marshmallows have melted, about 4 to 5 minutes. When the marshmallows have melted, quickly add the toasted rice cereal, almonds and dried fruit, and stir to combine. Spoon the mixture into the pan and spread evenly with a spatula or with your hands (coat hands first with butter or cooking spray). Allow to cool completely, then cut into squares.