• Prepare a 9x13 baking pan by spraying it with nonstick spray and adding parchment paper to the bottom for easy removal.
• In a large pot, melt the butter over medium-low heat. Once the butter is almost completely melted, add the marshmallows.
• Stir to coat the marshmallows fully in the butter. Cook for 5 to 8 minutes, stirring intermittently until the marshmallows melt completely. Don't overcook, as this will cause the mixture to burn and the marshmallows to harden.
• Remove the pot from the heat. Stir in cocoa powder, vanilla extract, and salt.
• Pour in the cereal. Stir to fully combine, making sure to scrape any additional marshmallows from the bottom of the pot.
• Allow mixture to cool for about 5 minutes before adding in additional 1 ½ cups mini marshmallows and chocolate chips, reserving some for the top of the treats.
• Dump out the cereal and marshmallow mixture into the 9x13 baking pan. Using a greased spoon, spread out evenly from edge to edge.
• Top with the reserved marshmallows and chocolate chips, gently pressing down so they stick to the top of the treats.
• Allow the rice krispie treats to cool and slightly harden for about 15 minutes before slicing into 15 even-sized rectangles.
• Remove them from the baking pan and use your hands to mold them into evenly shaped rectangles.

Storage

• To store: For optimal, long lasting results, store your treats at room temperature in an airtight container for up to 5 days. Refrigeration is not recommended as this will harden the marshmallows and alter the texture of your treats.

  To freeze: These hot chocolate treats freeze well for up to 6 months in a freezer-safe zip top bag. Be sure to allow them to fully thaw for about 15 minutes on the counter before enjoying. You can also speed up the process by microwaving for 15 to 30 seconds to help soften.