Line a quarter sheet tray with a silicone baking mat.

Add the butter to a large, heavy-bottomed saucepan or stock pot. Melt the butter.

Add the marshmallows, and continue stirring until completely melted.

Remove from heat. Stir in vanilla bean paste, fine sea salt, and orange gel food coloring.

Add the puffed rice cereal and stir until well combined, with no dry cereal remaining.

Pour mixture onto prepared tray. With oiled fingertips, press down gently until evenly distributed across entire surface, about 8×12 inches and 3/4-inch thick.

Set aside and allow to cool at room temperature, at least 1 hour. Meanwhile, line a large tray, or two smaller trays, with silicone baking mats.

With a sharp chef’s knife, slice slab into rectangles, each measuring about 4 inches tall and 2 inches wide. If desired, use a sharp paring knife to trim the top 2 corners so the rectangles resemble a popsicle.

Insert a popsicle stick into each rectangle. Arrange on prepared tray(s).

Melt the white chocolate in a bain marie, or double boiler, or microwave-safe bowl.* Stir in the orange oil.

Holding by the popsicle stick, dip the top of each rectangle in the melted chocolate. Arrange on prepared tray.**

Decorate with orange sprinkles. Set aside and allow to cool at room temperature until chocolate sets.

Krispie treat pops are best enjoyed on the day they are made. Layer leftover popsicles between sheets of parchment. Store in an airtight container at room temperature for up to 3 days.