Line an 8x8-inch baking pan with parchment paper and set it aside to prep for your treats.

In a large mixing bowl, combine the crispy rice cereal, chopped freeze-dried strawberries, and an extra handful of mini marshmallows if you want those iconic pockets of goo.

Melt the butter in a large saucepan over medium-low heat until it is completely liquid. Once the butter is just melted, add the 10 ounces of mini marshmallows to the saucepan. Stir continuously over medium-low heat, letting the marshmallows melt fully and are smooth. Remove the saucepan from the heat, add the vanilla bean paste, and mix well to fully distribute the flavor.

Pour the warm melted marshmallow mixture directly over the rice cereal and strawberry blend. Stir thoroughly using a greased spatula until everything is fully and evenly coated. Working quickly before the marshmallow sets, transfer the mixture into your prepared pan.

Press it down gently but firmly into an even layer, taking care not to pack it too tightly. Let the pan sit at room temperature to cool and set completely for at least 2 hours. Once fully set, lift the parchment paper out of the pan and slice the treats into 16 squares.

In a small microwave-safe bowl, combine your chocolate chips and the 1/4 teaspoon of coconut oil. Microwave the chocolate in 30-second intervals, stirring well in between each interval, until completely melted and smooth. Take each individual Rice Krispie treat and dip it halfway into the melted chocolate coating. Place the dipped treats back onto a sheet of parchment paper while the chocolate is still warm. Immediately sprinkle the top of the wet chocolate with extra crushed freeze-dried strawberries and a pinch of flaked sea salt.

Let the treats sit for a few minutes until the chocolate shell has completely hardened, then serve and enjoy!