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Ingredients

1 10 1/2ounce package (about 6 cups)tiny marshmallows
1/4 cup butter, cut up
2 teaspoons vanilla
8 cups round toasted oat cereal with nuts and honey
1 cup lightly salted cashews, coarsely chopped
1/2 cup coarsely crushed peanut brittle or almond toffee bits
1 cup chocolate-covered peanuts, whole or coarsely chopped
1 cup caramel baking bits
1 tablespoon water
3 ounces semisweet or bittersweet chocolate, chopped
1/4 teaspoon shortening

Directions

1. Grease a 13x9x2-inch pan; set aside. In a large microwave-safe bowl microwave marshmallows and butter on 100 percent power (high) for 1 1/2 to 2 minutes or until mixture is puffed and melted, stirring once. Stir in vanilla until smooth. Stir in cereal, cashews, and peanut brittle. Gently stir in chocolate-covered peanuts. Press mixture onto the bottom of the prepared pan.

2. In a small microwave-safe bowl microwave caramel bits and the water on high for 1 to 1 1/2 minutes or until melted, stirring once. Drizzle over cereal mixture.

3. In another small microwave-safe bowl microwave chocolate and shortening on high for 1 to 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Drizzle over cereal mixture. Let stand about 30 minutes or until set. Cut into bars.
From the Test KitchenTo Store:

Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days.