1. In a large saucepan, melt the butter over low heat. Add the mini marshmallows and stir constantly until they are completely melted and smooth.
2. Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Quickly add the Rice Krispies cereal, mixing until well coated.
3. Let the mixture cool slightly. Grease your hands with a little butter or cooking spray to prevent sticking, and form the mixture into small balls about the size of a golf ball.
4. Place the Rice Krispie balls on a baking sheet lined with parchment paper and let them set in the refrigerator for about 15 minutes.
5. In the meantime, melt the semi-sweet chocolate chips with the coconut oil (if using) in a microwave-safe bowl, stirring every 30 seconds until smooth.
6. Dip each Rice Krispie ball into the melted chocolate, ensuring it’s fully coated. Use a fork to lift the ball out, letting excess chocolate drip back into the bowl.
7. Place the chocolate-coated balls back on the parchment paper and immediately sprinkle with festive sprinkles before the chocolate sets.
8. Allow the chocolate to harden completely, either at room temperature or in the refrigerator.

These steps are not just instructions but a way to infuse creativity and joy into your cooking, just as my abuela taught me when we were rolling tortillas together.