Line a 9x13 inch baking pan with parchment paper or spray generously with non-stick cooking spray.

In a large pot, melt the butter over low heat. Once melted, add the 10 oz package of mini marshmallows. Stir continuously until completely smooth and melted, then immediately remove from heat.

Stir the mint extract, a pinch of salt, and the green food coloring into the melted marshmallow until the color is even.

Gently fold the crisp rice cereal into the marshmallow mixture until every piece is coated. Let the mixture sit in the pot for 3-5 minutes to cool slightly.

Once slightly cooled, gently fold in the extra 1 cup of mini marshmallows and 3/4 cup of the mini chocolate chips.

Transfer the mixture to the prepared baking pan. Using lightly greased hands or a piece of wax paper, gently press the mixture into an even layer. Do not pack it down tightly.

Sprinkle the remaining 1/4 cup of mini chocolate chips evenly over the top, pressing them down very lightly so they stick.

Allow the treats to sit at room temperature for at least 1 hour to cool and set completely before lifting them out and slicing into squares.