In a large stainless steel pot heat together melted coconut oil and marshmallows on medium low heat.

Stir occasionally until marshmallows begin melting. Carefully stir until the marshmallows are completely melted and mixed into the coconut oil.

Remove from heat and stir in the almond extract and the flaky sea salt.

Next add the rice crispy cereal stirring to coat all of the cereal with that gooey marshmallowy goodness.

Then allow the mixture about 3 minutes to cool before adding the rainbow sprinkles. Stir the sprinkles in and pour the mixture into an 8X8 baking dish and allow the treats to cool and set before cutting into them.

Cut into 16 squares. These are BIG squares so if you are looking to make them smaller you can cut those squares in half.