Melt 3 tablespoons of butter and 4 cups of mini marshmallows in a large saucepan over medium heat, stirring continuously until smooth, about 4-6 minutes.

Remove from heat and gently fold in 6 cups of Rice Krispies until evenly coated.

Press portions of the mixture into heart-shaped cookie cutters and cool at room temperature for about 30 minutes.

Melt 2 cups of chocolate chips in a heatproof bowl until smooth and glossy, about 2-3 minutes.

Dip each heart-shaped treat into the melted chocolate, allowing excess to drip off.

If desired, add food coloring to any remaining melted chocolate and drizzle over treats, then add sprinkles before the chocolate sets.

Chill the chocolate-coated heart treats in the refrigerator for about 15-20 minutes until the chocolate hardens.

Store in an airtight container layered with parchment paper for freshness.