Step 1

Line an 8x8 inch baking dish with parchment paper, then grease lightly with nonstick or olive oil spray. Set aside.

Step 2

Add the coconut oil to a large stockpot set over medium heat. Once melted, add in the marshmallows, vanilla extract, almond extract and salt. Stir frequently until the marshmallows are completely melted and smooth.

Step 3

Remove from the heat then immediately stir in the crispy rice cereal, working quickly to ensure that all the cereal is coated with some of the marshmallow mixture.

Step 4

Transfer the mixture to the prepared pan. Using a greased spatula or wax paper, gently press the mixture into the pan in an even layer (be sure to just softly press into the pan - if you try to really pack it in, the bars will be hard after setting).

Step 5

Let the treats cool for about 1 to 2 hours, then lift out of the pan using the parchment. Slice into squares and serve.