Prepare an 8-inch (20cm) square baking pan by lining it with parchment paper. Crease the paper to fit neatly into the corners. Or alternately, place mini-sized cupcake liners into 24 wells of a mini muffin tin.

Measure out the cereal into a bowl. Add the peanuts, if you are using them. Set aside.

Combine the peanut butter and honey in a saucepan. Bring to a boil over medium heat, then reduce the heat slightly and continue to cook for one minute, stirring constantly, as it can burn easily.

Pour the coating over the cereal, scraping the saucepan clean with a silicone spatula. Use a wooden spoon or spatula to stir it, making sure all the cereal is coated.

Pour the hot sticky cereal into the prepared pan and pat it down with the back of a large spoon so the top is smooth. Or, use two teaspoons to fill the wells of the mini muffin tins, heaping the cereal up and pressing it into the liners.

Chill the cereal bars or snack minis for at least one hour before cutting.

Lift the whole slab of cereal bar, with the parchment paper, out onto a cutting board. Cut into 16 squares with a sharp knife.

Makes 16 squares or 24 mini muffin bites.