Grease an 8x8 inch pan and set aside.

In a large pot over medium heat, melt the coconut oil and add the marshmallows.

Stir with a spatula while marshmallows melt and add the salt and vanilla bean powder.

Once all the marshmallows are melted, add the crispy rice cereal and stir until combined.

Dump into greased pan, flatten top, and let sit for two hours until firm. Cut into squares and store in an airtight container.