Lightly toast the mini marshmallows with a kitchen torch or place them under the broiler in your oven for 3o to 45 seconds – watching them the entire time. Set aside.

Place the quinoa in a fine mesh sieve and rinse it well under water. Place the wet quinoa in a skillet over medium heat. Stirring often with a wooden spoon, cook until the quinoa toasts and puffs slightly, about 5 to 6 minutes. Remove from the heat and set aside.

In a large pot, add the butter over medium heat. Whisk constantly until the butter begins to brown – the moment you see brown bits, reduce the heat to low and whisk in the toasted marshmallows. Stir in the cashew butter. Once the mixture has completely melted, fold in the brown rice krispies. After a few stirs, stir in the toasted quinoa, pepitas and cranberries.

Line a 9×13-inch baking dish with foil and and spray it with nonstick spray. Press the rice krispie mixture into the dish and let it set for at least 30 minutes. Slice into squares before serving.