In a saucepan over medium heat, add the butter and let it melt. Stir in the mini marshmallows and continue stirring until completely smooth and glossy.

Remove from heat and quickly add the Rice Krispies, stirring until coated and sticky.

Grease a heart-shaped mold with butter, spread the mixture evenly, and press to compact. Allow to cool before cutting into shapes.

Melt white chocolate chips and pink candy melts in separate bowls, adding coconut oil if using.

Dip each heart-shaped piece in the melted chocolate, let excess drip off, and place on parchment paper. Drizzle with the alternate melt and add sprinkles.