Cup of Yum
1. Line an 8x8 baking pan with parchment paper and set aside. For easy treat removal, leave a 2-inch overhang on two sides.
2. Melt butter in a large, heavy-bottomed pot or Dutch oven on the stove over medium-low heat.
3. While the butter is melting, place freeze-dried strawberries in a small zip top bag and crush them with a rolling pin into a powder. (You can also pulse them in a food processor.)
4. Once the butter is fully melted, add a 10-ounce bag of mini marshmallows and 1 additional cup of mini marshmallows to the pot. Lower the heat and stir continuously so that the sugars don't overheat or burn.
5. When the marshmallows are almost melted, stir in the strawberry preserves and vanilla extract until well incorporated and the mixture is smooth.
6. Remove the pot from the heat. Fold the cereal into the marshmallow mixture until combined (I like to use a rubber spatula).
7. Stir in 3 tablespoons of crushed freeze-dried strawberries and the remaining 1 cup of marshmallows until evenly distributed. The extra marshmallows should soften, but not fully melt into the treats.
8. Using a rubber spatula, transfer the cereal mixture into baking pan, spreading it out evenly. Use a piece of parchment paper or your empty butter wrapper to press the mixture to an even thickness of about 2 inches. (For the best treats, you'll want to press firmly enough that the cereal sticks to itself, but not so much that it compresses and becomes tough.)
9. If desired, garnish the treats with a few larger pieces of dried strawberries, pressing them into the top of the cereal mixture.
10. Allow the treats to set at room temperature for at least an hour. (I let them rest for 2-3 hours when I have the time.)
11. Once set, remove the treats from the pan and cut them into 16 squares.

Dip or Drizzle (Optional)

Cup of Yum
1. Place the chocolate chips and coconut oil in a small but deep bowl that will be used for dipping. Heat the chocolate in the microwave for 15-second intervals on medium power, stirring between each interval.
2. Dip the ends of the cut treat squares into the melted chocolate, allowing the chocolate to drip off over the bowl for several seconds before placing them on parchment paper to set. While the chocolate is still wet, sprinkle a pinch of crushed freeze-dried strawberries onto each square. When the chocolate is running low, you may need to use a spoon to help coat the remaining few squares.
3. Alternately, you can drizzle the tops of the treats with chocolate instead of dipping. Use a fork or spoon dipped into the bowl of chocolate and drizzle using a zig-zag or swirl motion over the treats. You can also place the melted chocolate in a pastry bag fitted with a very small round tip, or a plastic zip top bag with a tiny bit of one of the bottom corners snipped off.
4. Allow treats to set for about 15 minutes and then enjoy! Store extras in an airtight container at room temperature for up to 4 days. Do not refrigerate.