pumpkin spice crispy rice treats (cashew butter, no bake)

0 Line an 8x8 pan with parchment paper. Measure out the [wprm-ingredient text="4 cups crispy rice cereal" uid="7"], [wprm-ingredient text="1 cup puffed quinoa" uid="8"], [wprm-ingredient text="¼ cup chia seeds" uid="9"], [wprm-ingredient text="3 tbsp ground flax" uid="10"], and [wprm-ingredient text="⅓ cup pepitas" uid="11"] so everything is ready before you start melting.
1 In a large pot over low heat, stir together [wprm-ingredient text="½ cup natural cashew butter" uid="1"], [wprm-ingredient text="1 tbsp butter" uid="2"], [wprm-ingredient text="1 tsp vanilla extract" uid="3"], [wprm-ingredient text="1 tsp pumpkin pie spice" uid="4"], and [wprm-ingredient text="½ tsp salt" uid="5"] until smooth.
2 Add [wprm-ingredient text="10 oz mini marshmallows" uid="6"] and melt slowly over low heat, stirring, until just melted. Don't let it get too hot.
3 Remove from heat. Add the crispy rice cereal, puffed quinoa, chia seeds, and ground flax and stir until fully combined. It's sticky, keep going until there are no dry pockets.
4 Transfer to the prepared pan and press in gently with a spatula lightly sprayed with oil. Level it, but don't pack it down or the treats will turn out tough.
5 Press the pepitas into the top. Let set about 15 minutes at room temperature, then slice into 9 bars.