GREASE PAN: Prepare an 8 x 8” baking dish that has either been lined with parchment paper or greased with more coconut oil / nonstick spray. Place rice cereal in a large bowl and set both dishes aside.
MELT THE MARSHMALLOWS: Melt coconut oil in a sauce pan over medium-low heat. Once it has melted and begun to warm, add the marshmallows. Stir marshmallows around in coconut oil with a spatula until melted down into a homogenous mixture. Should take only a few minutes or so. Remove from heat and stir in the vanilla, salt, and spices.
MIX THE TREATS: Pour sauce pan contents over rice krispies and stir until evenly coated. Use a spatula to pour out the cereal-marshmallow mixture into the prepared baking. Press lightly to distribute evenly. Allow to cool and set before cutting into squares (or cookie cutter shapes) using a large sharp knife.
Notes
*Regular salt works just as great! This is just the kind I get in a salt grinder from Costco and tend to have on hand most frequently.Mini marshmallows or large marshmallows both work great. Minis will melt down the fastest but you can use your hands to tear the larger marshmallows in half for quicker preparation.