Make the chai spiced marshmallows. Combine the gelatin with ½ cup cold water in a bowl of a stand mixer. Combine ½ cup cold water with granulated sugar, honey, and a pinch of salt in a heavy-bottomed sauce-pot. Heat the mixture over medium heat until the temperature reaches 240 degrees F, about 7-8 minutes.
Slowly pour the sugar water mixture into the bowl with the gelatin with the mixer on low speed. Continue to beat as you add all of the sugar mix. Increase the speed to high and continue to whip until thick and lukewarm, about 8-10 minutes.
Add vanilla, cinnamon, ginger, cardamom, nutmeg, allspice, and cloves into the marshmallow fluff and whip for another 30 seconds.
Spray a 9x13 baking pan with cooking spray. Set aside.
Melt 6 tablespoon butter in a medium sauce-pot over low heat. Add the marshmallow fluff, vanilla, and a pinch of salt, stirring until the mixture is well combined.
Measure 8 cups of Rice Krispies in a large bowl. Pour the melted marshmallow mixture into the cereal and mix until the cereal is well coated. Pour the cereal into the prepared baking pan and spread it into one even layer. Let sit for at least 30 minutes. Slice into bars and serve.