Strawberry Shortcake Rice Crispy Treats

1. Line an 8" square pan with parchment paper.
2. Melt the butter on medium heat.
3. Once melted, reduce the heat to lowest and add the 310 g of marshmallows. Stir nonstop until all marshmallows melt and combine with butter.
4. Remove from the heat and mix in the vanilla, salt, rice crispy cereal, cookies, strawberries, and 110 g of mini marshmallows. Stir well to combine.
5. Transfer into the prepared pan; using a silicone spatula or lightly oiled hands lightly press and smooth the top. Do not press or pound too much to keep gooey and soft layer versus ending up with hard, rough crunch.
6. Optional: melt handful of mini marshmallows in the microwave for 5-10 seconds and spread over the top of rice crispy layer, top with cookie crumbs/chunks and freeze dried strawberries. Allow to to set for 30 minutes at room temperature for at least an hour before slicing.