Preheat the broiler. Line a large baking sheet with parchment paper and spread marshmallows into a single layer. It's ok if a few are piled on top of each other, but an even layer will assure that they all brown evenly. Set aside.

Grease a 9-inch square pan and set aside.

In a medium saucepan, melt the butter on low heat. Add the salt and continue heating the butter, stirring constantly, until it turns a light golden brown and begins to smell caramelized. Remove from the heat and add vanilla.

Place the sheet of marshmallows under the broiler and watch carefully until they reach a golden brown. Mine took about 45 seconds--very fast! Remove from the oven and use a spatula to scrape the marshmallows into the warm butter. Stir until the marshmallows have melted, but still a little lumpy. Pour marshmallow mixture over the cereal-graham cracker mixture and stir until combined. Pour into the greased pan and allow to set for 20 minutes in the refrigerator.

Separate the Hershey sections using a knife. Microwave the chocolate chips in a microwave-safe bowl for about one minute. Remove, add the vegetable oil, and stir until smooth.

Transfer the rice krispies to a cutting board and cut into 36 squares--six by six. Dip each square into the melted chocolate and place a Hershey section on top. Allow chocolate to set before serving.