Line a large cookie sheet with parchment paper.

In a large bowl combine the crispy rice cereal, mini marshmallows, and the mini chocolate chips. Set aside.

In a medium microwave safe bowl melt the white chocolate. Microwave at 50% power in 20 seconds intervals, stirring between each heating with a dry rubber spatula or spoon until the chips are smooth and fully melted. Do not overheat or rush this process as the chocolate or almond bark could seize up and become hard.

When the chocolate is smooth and melted, whisk in the peanut butter, vanilla extract and salt until well combined. Let this mixture cool slightly, about 1-2 minutes before pouring over the rice cereal mixture. Fold all of the ingredients together until the crispy rice mix is evenly coated and there are no dry spots left.

Using a cookie scoop or ¼ - ⅓ cup measuring cup, gently pack the cookie mixture into the scoop so it is lightly compact and then drop onto the prepared cookie sheet. Once all mounds have been made, sprinkle with extra mini chocolate chips if desired, and place the cookie sheet in the refrigerator until set, about 20 minutes.

Serve right from the fridge or place cookies in an airtight container with parchment paper between cookie layers and store on the counter.