Directions:

Spray a jelly-roll pan with vegetable cooking spray. In a large saucepan, heat butter and marshmallows over medium-low heat, stirring until melted, about 4 minutes. Remove the pan from heat; stir in cereal.

Spoon mixture into the prepared pan. Using your hands, press to make level; cool completely. Using an oval cookie cutter, cut out six ovals. Using a bunny-shaped cookie cutter, cut out six bunny shapes.

Place cutouts on sheets of waxed paper. Holding the cutout firmly against the paper, insert a craft stick 2 inches into the bottom of each cutout.

In a medium microwave-safe bowl, heat white chocolate chips and oil on Medium, stirring at 1-minute intervals, until smooth, about 3 minutes. Using a small offset spatula, spread 1 side of each pop with melted chocolate.

For Easter-bunny pops, press mini candy-coated chocolates into pops for eyes and nose. Press 6 red licorice lace pieces into each pop for whiskers.

For Easter-egg pops, press assorted small candies into pops as desired. Set aside pops until chocolate is set, about 30 minutes.

Divide frosting among 4 small bowls. Using food colorings, tint frostings blue, green, pink and yellow. Spoon frostings into separate resealable plastic bags; snip off one corner of each bag. Pipe pink frosting onto Easter-bunny pops for ears and mouths. Pipe remaining frostings onto Easter-egg pops as desired.

Tie ribbons around sticks; let stand until frosting is set, several hours. Wrap pops in plastic wrap until ready to serve.