Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

Crush the pretzels by placing them in a zip-top bag and rolling over them with a rolling pin.

Combine the crushed pretzels in a bowl with melted butter and granulated sugar.

Spread the pretzel mixture evenly on the lined baking sheet, pressing it down gently.

Bake for 8 to 10 minutes, or until the mixture turns deep golden brown.

Toss the baked pretzel mixture immediately after removing it from the oven.

Cool the pretzels at room temperature until they are crisp.

Butter the interior of a 20cm x 20cm (8×8-inch) baking pan generously.

Mix in a large bowl the crispy rice cereal, freeze-dried strawberries, roasted pretzels, and optional mini marshmallows.

Melt 1/2 cup of butter and the 285g bag of mini marshmallows in a large pot over medium heat.

Stir in vanilla extract and salt, removing the pot from the heat.

Fold the dry mixture into the melted marshmallow mixture.

Transfer the mixture to your prepared pan and press it firmly into an even layer.

Allow the treats to cool at room temperature for about one hour.

Slice into squares once set, and serve.