Line 9 x 13 inch pan with parchment paper and set aside.
Heat butter in microwave on 50% heat until softened; add almond schmear and heat for another 10 seconds.
Mix thoroughly and add marshmallows. Coat marshmallows evenly with mixture then microwave at 50% for intervals of 10 seconds, taking out each time to stir.
When no lumps remain and the mixture is completely melted, add butter vanilla and almond emulsions and mix well. **If your mixture cools too much, heat for an additional few seconds. You want it to stay pliable long enough to coat your rice krispies**
Pour in the rice krispies and mix until evenly coated.
Pour into your lined pan and spread out; use a second piece of parchment to gently press and even out.
Once completely cooled, slowly remove parchment so it does not rip and cut into squares.
