In a medium sauce pan, heat peanut butter and maple syrup over medium heat for about 5 minutes or until well mixed and a smooth semi-thin liquid.
In a large bowl, combine cereal and almonds. Add warm peanut butter and maple into dry ingredients and mix well.
Pour mixture into an 8X8 glass dish lined with parchment paper. Press mixture firmly with wooden spoon or spatula and chill for at least one hour in the fridge.
Using a sharp knife, cut into 12 even squares. Store in fridge for up to one week.