Line a square baking dish with parchment paper and lightly spray with coconut oil (or other cooking spray).
Combine 1/2 cup almond butter, maple syrup, ghee, vanilla, and salt in a medium saucepan over low heat.
Whisk until creamy and slightly bubbling.
Remove from heat and stir in the rice cereal.
Press in to the prepared baking dish.
Drizzle with the remaining tablespoon of almond butter and lay the strawberry slices on top.
Refrigerate for a minimum of 1 hour until set. Cut in to squares. Enjoy!