Start by greasing an 8”x8” (20cm x 20cm) baking pan with unsalted butter.
In a large pot on the stove, melt the butter over medium heat.
Once the butter has fully melted, add in the marshmallows and mix occasionally until they are fully melted. (I use a silicone spatula to prevent sticking.)
Once the butter and marshmallows are fully melted and well mixed, remove the pot from the heat and add in the vanilla extract and salt. Mix well.
Fold the gluten free rice cereal into the pot and mix well to ensure it is fully coated with the marshmallow and butter mixture.
Using a silicone spatula, or large greased spoon, transfer the rice krispies mix to the prepared pan.
Allow the rice krispies treats to set for 1 hour on the counter or at least 30 minutes in the fridge. Cut into the desired number of squares.
