Line an 8x8 inch baking pan with parchment paper and set aside.

In a large non-stick pot, melt the butter over low heat.

Add the mini marshmallows to the melted butter and stir constantly until the mixture is smooth and fully liquefied.

Remove the pot from the heat source and immediately whisk in the vanilla extract and whey protein powder until fully incorporated.

Add the puffed rice cereal and crushed graham crackers to the pot, folding gently until the cereal is evenly coated.

Allow the mixture to cool for 1 minute before folding in the dark chocolate chips to maintain their texture.

Transfer the mixture into the prepared pan and press down lightly with a greased spatula to even the surface.

Let the treats set at room temperature for approximately 30 minutes until firm.

Cut into 12 equal squares and store in an airtight container.