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Nutrition Facts
Serving Size 40 g
(Approx. 24 Servings)
Amount Per Serving
Calories 160 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 55 mg 2%
Total Carbohydrate 25 g 8%
Dietary Fiber 2 g 8%
Sugars 13 g
Protein 3 g
Vitamin A 6% Iron 10%
Vitamin C 8% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Peanut Marshmallow Squares

Prep Time
35 minutes
Cook Time
3 minutes
Total Time
38 minutes
24  People


Recipe makes 24 Servings

2 Tbsp non-stick cooking spray
6 cup(s) muesli cereal
1 cup(s) H-E-B® Snax Dry Roasted Peanuts, chopped
1/4 cup(s) unsalted butter
10 Oz miniature marshmallows
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Spray a large mixing bowl, spoon and a 2-quart-baking dish with non-stick cooking spray.
Combine the cereal and peanuts in prepared mixing bowl; set aside.
Combine melted butter and marshmallows in a microwave-safe bowl and microwave on high power for 1 1/2 minutes. Stir the marshmallows until completely melted.
Pour melted marshmallow mixture into cereal mixture and stir with sprayed spoon to combine.
With the spoon, press the cereal marshmallow mixture into the prepared baking dish.
Cool for 25 minutes and cut into 24 squares.



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