Preheat oven to 350 degrees.

In a medium bowl, mix together the whole wheat pastry flour, Rice Krispies, baking powder, salt, and baking soda.

In a separate medium bowl, cream together the Splenda, peanut butter, mashed avocado, egg, vanilla, and butter extract with an electric hand mixer until light and fluffy

Slowly stir the flour mixture into the avocado/peanut butter mixture.

Cut each marshmallow in half.

Take a 1.5 Tbsp sized ball of dough and flatten it with your hands (if the dough is too sticky, pop it in the freezer for a few minutes) into a disc. Place a half of a marshmallow in the center and mold the dough over to cover. Flatten slightly and place on a cookie sheet,

Bake on an un-greased cookie sheet for 10 minutes.

Transfer to a wire rack to cool.

Devour!