In a large heavy-bottom saucepan over low heat, melt the butter until fully liquefied and slightly aromatic.

Add the mini marshmallows and stir continuously until completely melted and smooth. Do not overheat. The mixture should look glossy and thick.

Remove from heat and immediately stir in vanilla extract and salt.

Add crispy rice cereal gradually, folding gently with a silicone spatula until evenly coated.

Divide the mixture into separate bowls and tint with gel food coloring to create pastel shades. Mix gently until color is evenly distributed.

Lightly grease your hands with butter. Scoop portions and shape into oval Easter egg forms about 3 inches tall. Do not press too tightly to keep them soft.

Place shaped eggs on parchment paper and refrigerate for 15 minutes to firm slightly.

Melt white chocolate in 20-second microwave intervals, stirring between each until smooth. Add coconut oil if needed for a thinner consistency.

Dip each egg into melted chocolate, allowing excess to drip off. Place back on parchment paper.

Drizzle with melted milk or dark chocolate and add Easter sprinkles while coating is still wet.

Let set at room temperature for 20–30 minutes until chocolate is fully firm.