Grease a 9×13-inch baking dish with butter or non-stick spray and set aside.
In a large saucepan, melt the unsalted butter over low heat.
Add the mini marshmallows to the melted butter and stir continuously until completely melted and smooth, about 3 to 4 minutes.
Remove the saucepan from heat and stir in the pure vanilla extract, almond extract, and salt until well combined.
Add the rice cereal to the marshmallow mixture and gently fold until all the cereal is evenly coated.
Transfer the mixture into the prepared baking dish. Using a buttered spatula or wax paper, press the mixture firmly and evenly into the dish.
Sprinkle the granulated sugar evenly over the top and gently press it into the surface for a subtle crunch.
Allow the treats to cool completely at room temperature, about 30 minutes, before cutting into 12 squares.
Serve and enjoy your sugar cookie-inspired rice crispy treats!