Line a 9x9 inch square baking pan with parchment paper and lightly grease with butter or non-stick spray.

In a large heavy-bottomed pot, melt the butter over low heat until completely liquid.

Add the mini marshmallows to the melted butter, stirring constantly with a silicone spatula until the mixture is smooth and fully melted.

Remove the pot from the heat source immediately.

Whisk in the cocoa powder, strawberry powder, vanilla extract, and sea salt until the marshmallow base is uniform in color.

Gently fold in the crisped rice cereal and the chopped freeze-dried strawberries until every grain is evenly coated with the chocolate-strawberry marshmallow mixture.

Transfer the mixture into the prepared baking pan and press down gently with a greased spatula to create an even layer without compressing the cereal too tightly.

Allow the treats to cool and set at room temperature for approximately 30 minutes.

Drizzle the melted semi-sweet chocolate over the top in a decorative pattern and let it harden.

Slice into 12 uniform rectangular bars using a sharp, greased knife.