Line either a jelly roll, half sheet or quarter sheet pan with parchment. Set aside.
In a large pot on medium heat, melt your butter.
Let the butter continue to cook until it has browned (another 2-4 minutes). As soon as the butter begins to have a nutty aroma and the milk solids are browning, add all the marshmallows.
Turn the heat to low and stir the marshmallows into the browned butter. Add your vanilla and salt.
Once the marshmallows have mostly melted, add in your food coloring to desired level of color.
Remove marshmallows from heat and stir in rice cereal.
Mix until cereal is evenly coated and dump onto prepared sheet pan. Using the used butter wrapper or a rubber/silicone spatula press the rice krispies into an even layer. It doesn't matter if they go all the way to the edge of the pan.
Let the treats cool for at least 20 minutes to allow them to hold their shape.
Once they are cool, use a heart shaped cookie cutter to cut out hearts. Using several sizes may allow you to have less wasted space and get more treats.
Remove excess rice krispies treats (and store for eating!) and arrange heart shaped treats on parchment.
Break your white chocolate into small pieces. Heat either on the stove using a double boiler or in the microwave. If using the microwave, I would recommend heating for 30 seconds, stirring and then heating for 15 seconds, stirring, and then a final 15 seconds to prevent the chocolate from seizing.
When white chocolate is melted, drizzle over the treats. Enjoy!
