Grease a 9×13 inch baking pan with butter or non-stick spray and set aside.
In a large saucepan, melt the unsalted butter over low heat.
Add the mini marshmallows to the melted butter and stir continuously until completely melted and smooth, about 3 to 4 minutes.
Remove the saucepan from heat and stir in the vanilla extract, almond extract, salt, and granulated sugar until well combined.
Add the crispy rice cereal to the marshmallow mixture and gently fold with a spatula until the cereal is evenly coated.
Transfer the mixture to the prepared baking pan. Using a buttered spatula or wax paper, press the mixture evenly into the pan without compressing too hard.
Allow the treats to cool at room temperature for at least 30 minutes to set.
Once set, cut into 12 squares and serve.