Line a 9x9 inch pan with aluminum foil and spray with non-stick spray (I use Spectrum Coconut Spray Oil).

In a medium pot, melt the butter over medium-low heat. When the butter is melted, reduce the heat to low and add 5 cups of the mini marshmallows. Stir frequently until the marshmallow are melted.

Remove from the heat and stir in the vanilla extract and the remaining 1 cup of marshmallows. Stir to melt the marshmallows a bit (chunks of marshmallow are ok) then stir in the gluten free crispy rice cereal.

When all of the cereal is coated with the marshmallow, transfer to the prepared pan. Let it sit in the pan to cool for a minute or two then use a spatula (dipped in a little water) or your hands to press into the pan.

Cool completely, about 30 minutes, then cut into 16-20 squares.

Melt the white chocolate according to package directions and line a sheet pan with wax paper.

Dip a Rice Krispie Treat half way in the melted white chocolate then place on the wax paper to harden. Repeat for all the Rice Krispies Treats.

Melt the semi-sweet (or dark) chocolate according to the package directions. Drizzle over the Rice Krispies Treats.

These can be eaten immediately or let the chocolate harden completely before storing.