Prepare a 9x13-inch baking pan by lining it with parchment paper, letting the sides hang over the baking pan (this will make removing the Rice Krispie treats easier).

In a large microwave-safe bowl, add marshmallows and butter and microwave in 1-minute intervals (stirring after each interval) for a total of 3 minutes.

Add a few drops of food color until you get the shade of pink you like (about 4 or 5)

Add puffed rice cereal to the bowl and working quickly, stir until well coated.

Place the mixture into the prepared baking pan and flatten evenly, covering the bottom and corners of the baking pan.

Place in fridge to cool for 30 minutes.

Remove from pan and cut into 2x4-inch rectangles.

Place cookie cutter along one of the corners and press down, leaving a ‘bite’ shape. Discard (or eat the remnant)

Using a paring knife, make a small incision into the base of the popsicle and insert a popsicle stick (leaving about 3 inches of the stick exposed). Repeat with the remaining popsicles and lay them on a parchment-lined baking sheet.

Place candy melts in a 2-cup measuring cup and microwave in 30-second increments for about 2 minutes or until the candy is melted and smooth

Dip a large spoon into the melted candy and drip over one side of the popsicles creating that ‘melted and dripped’ look

Add sprinkles and allow the candy to harden before serving.