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1. Prepare a 9 x 13 baking dish by spraying it with cooking spray. Set aside. Also prepare a baking sheet lined with parchment paper or silicone baking mats. Set aside.
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2. In a large stockpot, melt 3 tablespoons of butter on medium high heat then add in the bag of marshmallows. Stir the marshmallows until they all melt. You must keep stirring to avoid burning the marshmallows.
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3. As soon as the marshmallows are all melted, remove from heat and pour in the Rice Krispies cereal. Mix it all together until all of the cereal is coated in marshmallow.
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4. Pour the mixture into the 9 x 13 baking dish then spray your hands with cooking spray to prevent the mixture from sticking to you. Using your hands, press the Rice Krispies mixture down into the baking pan.
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5. Using a heart shaped cookie cutter, press it into the cookies to cut out the heart shapes. Then place the hearts on the prepared baking sheet. Keep doing so until you run out of space, then reform the Rice Krispies into another sheet and continue to cut out until you can't anymore.
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6. Let the Rice Krispies rest for 15 minutes to harden up. In the meantime, using a double boiler, melt your dark chocolate and white chocolate in 2 separate shallow bowls.
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7. When ready, take a heart and dip the bottom side of it into the dark chocolate then lay it down, chocolate side up, on the parchment paper. Continue until all of the hearts have been dipped in dark chocolate.
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8. Pop the baking sheet into the refrigerator for 10 minutes to let the chocolate harden. When ready, flip the hearts over and drizzle white chocolate on the non-chocolate dipped side. You can use a fork to do the drizzling. Then sprinkle the sprinkles on top.
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9. Store in an airtight container.
