Line a 9x9 pan with foil and spray lightly with cooking spray, set aside.
Melt butter in a large pot over low heat.
Once butter in melted add in 8 cups mini marshmallows and vanilla extract, stirring constantly.
Once the marshmallows are just melted remove from heat and stir in your cereal and salt until just coated in marshmallow mixture.
Now stir in the remaining 2 cups of mini marshmallows. This is what makes these treats oozy-gooey!
Pour mixture into prepared pan and press evenly.
Allow to cool completely before cutting into rectangular pops.
Allow treats to completely cool before dipping and decorating.
Once treats are completely cooled, hold Rice Krispie Treat in palm of hand and firmly press straw about 3/4 of the way in.
In a microwave-safe cup, heat dark cocoa candy melts with half of vegetable oil. Heat in 30 second increments, stirring each time, until fully melted, or about 90 seconds.
Dip half of the pop into the chocolate, let excess drip off or gently wipe off excess on the inside rim of the cup.
Firmly press bottom of pop into sprinkles. Allow to dry on a flat surface, sprinkle side down, until chocolate hardens (about 20 minutes).
Repeat the candy melting process for the pink candy melts, using remaining vegetable oil. Allow to cool slightly, about five minutes. Use a fork to quickly, but carefully, drizzle over the chocolate-covered portion of the pops. Allow to harden, then repeat on other side if desired. Serve immediately or store in refrigerator for up to three days. Best if served same day for ooey gooey treats!