Line a 9×13 inch baking pan with parchment paper, then lightly spray with nonstick spray. Set aside.

In a large pot, melt the butter over medium heat, and once melted add in your mini marshmallows. Once marshmallows are completely melted, remove from heat.

Quickly stir in the salt and vanilla extract, then fold in your rice cereal.

Once all cereal is coated with the butter and marshmallow mixture, transfer to your baking pan lined with parchment paper. Use a rubber spatula (I always spray mine with a little bit of the nonstick spray as well).

Push down the mixture into the pan (very, very gently! You don’t want to push these down too hard, or they will set up to be a bit hard) until it is mostly flat and even across the pan.

Let rice krispie treats set for at least one hour.

Once set, remove the entire piece of parchment with the treats from the pan, and cut into squares.

Melt your Ghirardelli dark chocolate melting wafers according to the package. The only note I have on this step is to not overheat. We started with 30 seconds, stirred, and then returned the chocolate to the microwave for another 30 seconds until the chocolate was melted all the way. You don’t want to overheat because it will make the chocolate too thin (or it will create a thickness that does not coat the treats with a smooth surface).

Once melted, add in your vegetable oil and combine.

Next, simply dip each rice krispie square half way into the chocolate. Let remaining chocolate run off back into the bowl and simply place each square on the parchment paper to harden.

While the chocolate is still wet, sprinkle some of the crushed graham crackers on top of the chocolate.

Let each square set for a few minutes so the chocolate and topping can harden.

Store leftover treats in an airtight container for up to 5 days.