Melt the butter in a large saucepan. Once melted add the marshmallows and continuously stir until completely marshmallows are melted and mixture is smooth.

Next, add the vanilla and stir in until fully combined, remove from heat.

Add the Rice Krispies and stir until they are completely (or as well as you can) covered in the marshmallow mixture.

Place parchment paper in a 9x13-inch baking pan, then add in the rice krispie mixture. Evenly spread with a spatula or your hands until it is about 1-inch thick.

With non-stick cooking spray, grease your heart cookie cutters and cut out the first round of hearts placing them on a baking sheet after cutting. Using the remaining scraps, reshape into a square or rectangle, again about 1-inch thick, and repeat until you have cut out all the hearts.

Place the sticks into the bottom of the hearts and let them harden for about 20 minutes.

To prepare the chocolate, add the white chocolate into a small heat-safe bowl, the dark chocolate to another, and the candy melts to another bowl. Add 1 teaspoon of coconut oil (if using) to the white and dark chocolate. Melt one bowl at a time in the microwave in 20-second intervals, stirring in between until fully melted.

Dip the side or the top of each heart into the melted chocolate. You can use a spoon to spread the chocolate over the top as well. To decorate if desired you can use a ziptop bag as a piping bag and cut a small hole in the corner and create thin lines.

Place the hearts on parchment paper and add the sprinkles immediately.

Let the hearts set completely before serving.