1. Prep an 8 inch square cake pan with parchment paper and set aside (helps to release, but not always necessary). In a large bowl, toss together your rice krispie treats with the grounded freeze-dried strawberries. Some may settle at the bottom of the bowl instead of sticking to the cereal, so just make sure to get it all out later when adding to the mixture.
2. Cut your butter into tablespoon-sized (~15g) pieces. Melt the butter over medium heat in a large 10″ sauce pot or deep saucepan. Once the butter has fully melted, add 8 cups of mini marshmallows, reduce heat to low, and stir with a spatula until the marshmallows are completely melted combined with the butter (can take a couple minutes, gently stir to help them melt evenly and faster).
3. Turn the heat off and stir in both your vanilla extract and salt until incorporated. Then add in your Rice Krispies/strawberry cereal (making sure no bits or powder get left behind in the bowl), mixing and folding until evenly coated in the marshmallow mixture. Then work quickly to fold in your remaining 2 cups of marshmallows until evenly distributed.
4. Pour the mixture into your prepared baking pan and gently press down into an even layer (TIP: wet the tips of your fingers to prevent sticking and for looser/gooier pieces, don’t firmly press all the way down—the harder you press down, the tighter/tougher they’ll be to eat).
5. Let set in the pan for at least 1 hour at room temperature before cutting/serving.

Store for up to 3 days in an airtight container at room temperature (don’t store in the fridge or they’ll get too hard).