Spray a 9x13-inch baking dish with cooking spray. Set aside.

In a large stock pot, melt the butter with the vanilla over medium heat.

Add the mini marshmallows and food coloring. Stir until marshmallows are completely melted, adjusting the color as needed. Remove from heat.

Add the Rice Krispies Cereal. Fold gently until evenly coated. Spread into the prepared baking dish and flatten evenly. Allow to cool completely.

Pull the whole slab of rice krispies out of the pan. Cut in half lengthwise, and then cut in a zig-zag form into triangles. (See the image here for help.)

Place half of the bag (1 cup) of semi-sweet chocolate chips into a bowl. Add ½ tsp coconut oil or shortening (optional--helps to thin the chocolate). Microwave in short 15 second bursts, stirring in-between, until completely melted.

Dip the fat end of each triangle ⅓ of the way up, scrape off excess chocolate and lay on a tray with wax/parchment paper or a silicone baking mat. (You will need two trays.) Heat the remaining chocolate chips with ½ tsp coconut oil or shortening (optional) in 15 second bursts, until melted, when needed. Dip all triangles until complete. Place the trays in the freezer for 10 minutes or so, to solidify the chocolate.

Melt 1 cup (1/2 bag) white chocolate chips with ½ tsp coconut oil or shortening (optional) in a bowl in the microwave for 15 second bursts, stirring in-between, until completely melted. Dip the top ⅓ of each triangle in the melted white chocolate. Scrape off excess chocolate and place back onto tray. Repeat with each triangle.

Freeze "candy corn" triangles until chocolate is set. About 10-15 minutes. Enjoy! (Store in an airtight container up to 3 days.)