If you're making your own puffed rice, add the salt to a dry, thick bottomed pan, heat the salt until it reaches 400°F;

Add in the parboiled rice, work 1 cup at a time, stir and toss the rice around and listing for the popping sound, adjust the heat if the rice are browning too quickly;

Once the popping sound stops, use a sift to separate the puffed rice and salt, you can re-use the salt to continue popping the rest of the rice;

Measure 4 cups of puffed rice, set aside;

Prep your mold, pan, or dish with oil spray and line with parchment paper;

In a dry, clean pan, melt the vegan butter and let it brown a bit;

Pour in the marshmallow, stir and melt them over low heat, do not crack up the heat cuz it'd result in a tough and hard rice krispies treat;

Once the marshmallows are all melted, pour in the puffed rice, and any toppings you like, quickly stir to mix everything easily;

Then throw in the extra handful marshmallow, stir to mix in, and when the newly added marshmallows are just starting to melt, turn off heat and quickly transfer into your prepped mold or dish;

Let it cool down for about 30 minutes, you don't have to wait for it to completely cool down to cut, I like to cut and serve them when they're still warm;

If they get a little too hard once they're completely cooled down, you can pop them in the microwave for 20 seconds right before you want to eat them to soften them again, enjoy!