Line a quarter sheet tray with a silicone baking mat.

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

Stir in the marshmallows, and continue stirring until completely melted.

Remove from heat. Stir in the fine sea salt and pink gel food coloring.

Stir in the puffed rice cereal, and continue stirring until well combined, with no dry cereal remaining.

Pour mixture onto prepared tray.

With damp fingers, press down until evenly distributed and about 3/4-inch thick.

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

Transfer cereal slab to a large cutting board. Peel away silicone mat.

With a well-greased 2 1/2-inch heart cutter, cut slab into hearts. Arrange on prepared tray.

Melt dark chocolate in a bain marie, or double boiler. Dip part of each heart in the melted chocolate.

Arrange on prepared tray.

Decorate with Valentine’s Day sprinkles and edible glitter.

Set aside until chocolate sets, about 30 minutes. Do not refrigerate.

Layer leftover Rice Krispie treat hearts between sheets of parchment. Store in an airtight container at room temperature for up to 3 days.