Spray rubber spatula, wooden spoon, glass pan, and inside of cookie cutters with spray oil.

Cover jelly roll pan with parchment paper. Place open cookie cutters on parchment.

Slowly melt butter in the stock pot. Once melted, add in all the mini marshmallows, and stir with wooden spoon.

Once the marshmallows are melted, pour in Rice Krispies, a third at a time, continuing to stir.

Working quickly, fill the open cutters to the top, pressing mixture down. Slip the shapes out. Continue until all mixture has been formed into shapes. If mixture starts to harden, turn on heat just enough to warm the mixture to soften it again. Allow shapes to set up.

Melt the chocolate chips on half power in the microwave. Start with 2 minutes, and then repeat at half pour for 1 minute at a time, stirring, until smooth.

Place baggie in a cup, with the sides turned down, and pour the warm chocolate into the bag. Snip the end of the bag.

Squeeze the chocolate using a smooth back and forth motion over the hearts making sure to get some of the chocolate on the sides.

Sprinkle with assorted pink, white, and red sprinkles. Allow the chocolate to set up. If the kitchen is warm, you may need to place in fridge for a few minutes.

Store the chocolate covered hearts in a airtight container, between sheets of parchment.