Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside. Preheat the oven to 425 degrees.

Spread the puffed rice evenly on a sheet pan. Toast in the oven for 4 to 6 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture.

Place the oil, honey, and marshmallows in a saucepan over low heat. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted rice, cashews, and fruit and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in a airtight container. I use a ruler to help make bars of equal size.